Recipe

Greek Lemon & Garlic Roast Potatoes

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Greek Lemon & Garlic Roast Potatoes

A tasty mix of baked lemon and garlic roast potatoes topped with feta, salad, eggs and a balsamic dressing.




Ingredients to serve 2

  • 4 x potatoes
  • ½ x lemon
  • 2 cloves x garlic – crush, peel and chop finely
  • 5g x fresh dill – strip sprigs off stems
  • 100g x feta – crumble
  • ½ x red onion – peel and slice finely
  • 1 tbsp x balsamic vinegar
  • 40g x salad leaves
  • 2 x eggs (from your pantry)
  • 2 tbsp x butter (from your pantry)
  • ½ tbsp x olive oil (from your pantry)
  • . x salt and pepper (from your pantry)

Ingredients to serve 4

  • 8 x potatoes
  • 1 x lemon
  • 4 cloves x garlic – crush, peel and chop finely
  • 10g x fresh dill – strip sprigs off stems
  • 200g x feta – crumble
  • 1 x red onion – peel and slice finely
  • 2 tbsp x balsamic vinegar
  • 80g x salad leaves
  • 4 x eggs (from your pantry)
  • 4 tbsp x butter (from your pantry)
  • 1 tbsp x olive oil (from your pantry)
  • . x salt and pepper (from your pantry)

Method

Step 1

Preheat the oven to 180°C. Prepare all ingredients as indicated above.

Step 2

Cut each potato into eight wedges and place in a small roasting tray. Drizzle with olive oil. Finely grate the peel of the lemon and squeeze the juice. Add to the potatoes. Season potatoes well with salt and pepper and roast for 15 minutes or until golden and crisping on the edges. Toss through the butter and garlic and roast for 10 minutes more.

Step 3

Place eggs in a small pot and bring to the boil. Once water boils, cook for 5 minutes. Drain and run under cold water. Peel and halve.

Step 4

Toss salad leaves with onions, balsamic vinegar and olive oil.

Step 5

To serve, divide the potato wedges between the plates. Top with eggs and salad. Scatter with feta and dill sprigs.