Roasted Potatoes & Creamy Fetta

Roasted Potatoes & Creamy Fetta

Roasted Potatoes & Creamy Fetta

with Lemon Zest | Serves 2

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You can never, ever go wrong with crispy roasted potatoes. But we've added aromatic rosemary and salty, creamy fetta to make a side dish that's a little bit fancy and absolutely irresistible.

Allergens:

Milk

The quantities provided above are averages only.

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

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

3

potato

2 sprig

rosemary

1

lemon

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)1016 kJ

Fat5.8 g

of which saturates3.7 g

Carbohydrate33 g

of which sugars6 g

Protein11.7 g

Sodium442 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

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 cubes, then gently toss to combine. • Serve with any remaining lemon wedges. Enjoy!

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