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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
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

potato

2 sprig

rosemary

1

lemon

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)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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

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!

2

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.

3

Remove the tray from the oven and sprinkle with the lemon zest. Roast until the potatoes are tender, 5 minutes.

4

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