Greek-style potatoes with feta and lemon recipe
A delicious combination of seasonal, fluffy King Edward potatoes with creamy feta cheese and zesty lemon.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 295 calories / serving
Ingredients
- 1kg (2lb) King Edward potatoes, sliced 1cm (1⁄2in) thick
- 2-3 tbsp extra-virgin olive oil
- 1 tbsp dried oregano
- 2 red onions, cut into rings
- ½ lemon, juiced
- 50g feta, crumbled
- 2 tbsp fresh oregano leaves
Each serving contains
- Energy
- 1240kJ 295.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 42.7gProtein 7.5gFibre 5.6g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Toss the potatoes with 2 tbsp olive oil and spread out over 1-2 large baking sheets (if the sheet is too crowded, the potatoes will steam instead of brown). Season well, scatter over the dried oregano, and then roast for 15 minutes.
- Toss the onion rings with the lemon juice and remaining olive oil; season. Add to the baking sheets with the potatoes and roast for 15 minutes. Transfer to a serving dish. Scatter over the feta and oregano leaves.
- See more Seasonal recipes
