Greek-style potatoes with feta and lemon recipe

8 ratings Rate
  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 295 calories / serving
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A delicious combination of seasonal, fluffy King Edward potatoes with creamy feta cheese and zesty lemon.

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. 

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finest fiano 150x150

Pair this tasty potato dish with finest* Fiano - a crisp, lively and full-flavoured white wine.

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  • 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
  • 1/2 lemon, juiced
  • 50g (2oz) feta, crumbled
  • 2 tbsp fresh oregano leaves
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  • Energy 1241kj 295kcal 15%
  • Fat 11.7g 17%
  • Saturates 3g 15%
  • Sugars 2.8g 3%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 42.7g Protein 7.5g Fibre 5.6g

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