Roasted Potatoes & Crumbly Cheese
with Lemon Zest | Serves 2
You can never, ever go wrong with crispy roasted potatoes. But we've added aromatic herbs 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 bag
herbs
1
lemon
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
olive oil
Nutritional Values
Energy (kJ)1073 kJ
Fat5.9 g
of which saturates3.7 g
Carbohydrate35.3 g
of which sugars4.9 g
Protein11.7 g
Sodium440 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. Zest lemon to get a pinch, then slice into wedges. Cut potato into bite-sized chunks. Pick and finely chop herbs.
2
On a lined oven tray, place potato, herbs and a good squeeze of lemon juice. Drizzle with olive oil, then season with salt. Toss to coat, spread out evenly and roast for 20 minutes.
3
After the potato has been roasting for 20 minutes, remove from oven and sprinkle with lemon zest. Roast until potato is tender, 5 minutes.
4
Transfer the roasted potatoes to a serving dish. Crumble with fetta cubes. Serve with any remaining lemon wedges.
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