Roasted Oregano Potatoes
with Creamy Fetta & Lemon | Serves 2
- Milk
You can never, ever go wrong with crispy roasted potatoes. But we've added aromatic oregano and salty, creamy fetta to make a side dish that's a little bit fancy and absolutely irresistible.
Ingredients
3
potatoes
1
lemon
1 bunch
oregano
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Zest the lemon to get a good pinch and slice in half.
Place the potato, a good squeeze of lemon juice and a drizzle of olive oil on the oven tray lined with baking paper. Season and toss to coat. Roast for 20 minutes.
Pick the oregano leaves and drizzle with a little olive oil. Remove the tray from the oven and sprinkle with the oregano leaves and lemon zest. Bake until the potatoes are tender, 5 minutes. TIP: The olive oil helps prevent the oregano leaves from burning.
Transfer the potatoes to a serving dish. Crumble with the fetta and gently toss to combine. Serve with remaining lemon wedges.
