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Mint, lemon and feta roast potatoes

Quick and easy roast potatoes. - by Better Homes and Gardens
  • 23 Apr 2019
Mint, lemon and feta roast potatoes
Prep: 20 Minutes - Cook: 50 Minutes - Serves 6
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Ingredients

1.5kg roughly chopped Spud Lite potatoes

4 cloves of garlic, smashed

2 red onions, thickly sliced

2 Tbsp rosemary leaves

4 Tbsp olive oils

Juice of 1 lemon

1/2 cup mint

1/2 cup flat leaf parsley leaves

100g Greek-style feta

6 crumbed chicken breast fillets

Chilli aioli to serve

Method

  1. Preheat oven to 200 degrees Celsius fan-forced or 220 degrees Celsius for conventional oven. Put the chopped potatoes into a large non-stick roasting pan. 

  2. Add the garlic, red onions and rosemary leaves to the pan and drizzle it all with the olive oil and toss well. 

  3. Bake for 50 minutes, turning potatoes halfway through. Set aside to cool slightly. 

  4. Squeeze the lemon juice over the top and stir in the mint and parsley leaves. Top with feta and toss the whole lot to coat. 

  5. Serve with crumbed chicken breast fillets and chilli aioli. 

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