Dukkah Roasted Potatoes
with Creamy Feta & Parsley | Serves 2
- Sesame
- Almond
- Milk
- Gluten
- May contain traces of allergens
- Milk
- Peanuts
- Soy
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
- Traces of Tree Nuts
You can never, ever go wrong with crispy roasted potatoes. But we've added aromatic herbs and salty, crumbly feta cheese to make a side dish that's a little bit fancy and absolutely irresistible.
Ingredients
1
lemon
4
potato
1 sachet
dukkah
(Contains: Sesame, Almond May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
¼ packet
Cow's Milk Feta
(Contains: Milk May be present: Tree Nuts.)
1 bag
parsley
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Zest lemon to get a pinch, then slice into wedges.
• Cut potato into bite-sized chunks. • Place potato, dukkah and a good squeeze of lemon juice on a lined oven tray. Drizzle with olive oil, then season with salt. • Toss to coat, spread out evenly and roast for 20 minutes.
• After the potato has been roasting for 20 minutes, remove from oven and sprinkle with lemon zest. Roast until potato is tender, a further 5 minutes.
• Transfer dukkah roasted potatoes to a serving dish. Crumble with feta (see ingredients). • Tear over parsley. Serve with remaining lemon wedges. Enjoy!
