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Greek-style potatoes with feta and lemon recipe
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30 ratings
A delicious combination of seasonal, fluffy King Edward potatoes with creamy feta cheese and zesty lemon. See method
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
If you haven't got any King Edwards, try using Maris Piper potatoes
Each serving contains
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Energy
1240kj
295kcal
15%
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Fat
12g
17%
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Saturates
3g
15%
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Sugars
3g
3%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 42.7g
Protein 7.5g
Fibre 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.
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