HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRosemary Roast Potatoes
Rosemary Roast Potatoes

Rosemary Roast Potatoes

with Creamy Fetta | Serves 2

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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.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

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

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people



2 sprig




1 packet

fetta cubes


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1163 kJ
Fat6.1 g
of which saturates3.7 g
Carbohydrate39.3 g
of which sugars2.7 g
Protein12 g
Sodium436 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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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.