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Roasted Oregano Potatoes

Roasted Oregano Potatoes

with Creamy Fetta & Lemon | Serves 2

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

Tags:Not Suitable for CoeliacsNaturally 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
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

3

potatoes

1

lemon

1 bunch

oregano

1 packet

fetta cubes

(ContainsMilk)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1217 kJ
Fat6.5 g
of which saturates3.9 g
Carbohydrate40.9 g
of which sugars3.9 g
Dietary Fibre0 g
Protein12.1 g
Cholesterol0 mg
Sodium401 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Zest the lemon to get a good pinch and slice in half.

2

Place the potato, a good squeeze of lemon juice and a drizzle of olive oil on the oven tray lined with baking paper. Season and toss to coat. Roast for 20 minutes.

3

Pick the oregano leaves and drizzle with a little olive oil. Remove the tray from the oven and sprinkle with the oregano leaves and lemon zest. Bake until the potatoes are tender, 5 minutes. TIP: The olive oil helps prevent the oregano leaves from burning.

4

Transfer the potatoes to a serving dish. Crumble with the fetta and gently toss to combine. Serve with remaining lemon wedges.