Zesty Roasted Potatoes
with Crumbly Cheese & Parsley | Serves 2
- Sesame
- Milk
- Traces of Tree Nuts
- May contain traces of allergens
You can never, ever go wrong with crispy roasted potatoes. But we've added aromatic parsley and salty, crumbly cheese to make a side dish that's a little bit fancy and absolutely irresistible.
Ingredients
4
potato
1
lemon
1 sachet
dukkah
(Contains: Sesame; )
1 packet
feta cheese
(Contains: Milk; May be present: Tree Nuts)
1 bag
parsley
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Zest lemon to get a pinch, then slice into wedges.
Cut potatoes into bite-sized chunks. On a lined oven tray, place potato, dukkah and a good squeeze of lemon juice. Drizzle with olive oil, then season with salt. Toss to coat, spread out evenly and roast for 20 minutes.
After the potato has been roasting for 20 minutes, remove from oven and sprinkle with lemon zest. Roast until potato is tender, 5 minutes.
Transfer the zesty roasted dukkah potatoes to a serving dish. Crumble with cheese. Tear over parsley. Serve with remaining lemon wedges.
