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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.

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lunch-salad sides-salad dinner-party
Prep: 30 mins
Cook: 30 mins
Servings: 2

Ingredients

2 servings
  • olive oil
  • 3 potatoes
  • 2 rosemaries
  • 1 lemon
  • 1 packet fetta cubes

Instructions

  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 until golden, 20 minutes.
  3. • Remove tray from oven, then sprinkle potatoes with lemon zest.
    • Roast until potato is tender, 5 minutes.
  4. • Transfer roasted potatoes to a serving dish. Top with crumbled fetta, then gently toss to combine.
    • Serve with any remaining lemon wedges. Enjoy!