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Roasted Potatoes & Creamy Fetta
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Roasted Potatoes & Creamy Fetta

Roasted Potatoes & Creamy Fetta

with Lemon Zest

Tags:
Not Suitable for Coeliacs
Easy Prep
Naturally Gluten-Free
Allergens:
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

3

potato

1

rosemary

1

lemon

1

Fetta Cubes

(Contains Milk;)

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)1016 kJ
Calories0 kcal
Fat5.8 g
of which saturates3.7 g
Carbohydrate33 g
of which sugars6 g
Dietary Fibre0 g
Protein11.7 g
Cholesterol0 mg
Sodium442 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Pick and finely chop rosemary leaves. • Zest lemon to get a pinch, then slice into wedges.

TIP: Run your fingers down the rosemary sticks to remove the leaves easily!

2

• Place potato, rosemary and a good squeeze of lemon juice on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Roast until golden, 20 minutes.

3

• Remove tray from oven, then sprinkle potatoes with lemon zest. • Roast until potato is tender, 5 minutes.

4

• Transfer roasted potatoes to a serving dish. Top with crumbled fetta, then gently toss to combine. • Serve with any remaining lemon wedges. Enjoy!