Name: Mint, lemon and feta roast potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
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

Mint, lemon and feta roast potatoes

Quick and easy roast potatoes.

Serves 6

Prep

20M

Cook

50M

Total

1H 10M

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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

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.

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

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

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.

Serve with crumbed chicken breast fillets and chilli aioli.

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Ingredients

Method

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