Rosemary Roast Potatoes
with Creamy Fetta | Serves 2
- Milk
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.
Ingredients
3
potato
2 sprig
rosemary
1
lemon
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 into large chunks. Pick and finely chop the rosemary leaves. Zest the lemon to get a good pinch and slice into wedges. TIP: Run your fingers down the rosemary sticks to remove the leaves easily!
Place the potato, a good squeeze of lemon juice and a drizzle of olive oil onto a lined oven tray. Sprinkle with the rosemary, season with salt and toss to coat, then roast for 20 minutes.
Remove the tray from the oven and sprinkle with the lemon zest. Roast until the potatoes are tender, 5 minutes.
Transfer the potatoes to a serving dish. Top with crumbled fetta cubes and gently toss to combine. Serve with remaining lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the combination of rosemary, lemon, and fetta, calling it "amazing" and "delicious".
- Ease of prep: Many found this a quick, simple side dish that elevates ordinary potatoes.
- Suggestions: For extra lemon flavour, try using lemon-infused oil when roasting the potatoes.
- Leftovers: These potatoes were so tasty that some customers could happily eat them as a meal on their own.
