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Roasted Potatoes & Creamy Fetta
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Roasted Potatoes & Creamy Fetta

Roasted Potatoes & Creamy Fetta

with Lemon Zest | Serves 2

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

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 2 people

3

potato

1 sprig

rosemary

1

lemon

1 packet

Fetta Cubes

(Contains Milk;)

Not included in your delivery

olive oil

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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

Instructions

1
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
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
3

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

4
4

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