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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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 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!
• 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.
• Remove tray from oven, then sprinkle potatoes with lemon zest. • Roast until potato is tender, 5 minutes.
• Transfer roasted potatoes to a serving dish. Top with crumbled fetta cubes, then gently toss to combine. • Serve with any remaining lemon wedges. Enjoy!
