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Roasted Potatoes & Creamy Fetta

Roasted Potatoes & Creamy Fetta

with Lemon Zest | 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.

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 Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1096 kJ
Fat6 g
of which saturates3.7 g
Carbohydrate36.6 g
of which sugars4.3 g
Protein11.7 g
Sodium439 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructions
Instructionsarrow up iconarrow up icon
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

• 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 for 20 minutes.

3

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

4

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