Greek Lemon Potatoes

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Potatoes, lemon and feta roasted with herbs.

5 from 14 votes

Greek lemon potatoes is a simple and fragrant dish that tastes of summer. This side dish is perfect for a quick supper, a mezze or barbecue with friends.

Servings: people.

Author: Helen Best-Shaw

Prep Time5

Cook Time30

Total Time35

Ingredients

1/2 lemon
220 g new or salad potatoes
1 tbsp olive oil
25 g feta cheese - cubed
1 sprig oregano
1 sprig thyme
salt and pepper - to taste

Instructions

Preheat the oven to 170°C (Fan) / 340°F (Fan) / Gas Mark 5.
Cut the lemon into segments. Clean the potatoes, cutting the larger ones in half. Cut feta into 1 cm cubes.
Put the potatoes in a pan, cover with water, a pinch of salt, bring to the boil and then turn the ring down to a gentle simmer. Cook for ten minutes.
Drain potatoes and add to a large roasting dish. Each piece should have plenty of room. Add the olive oil, and turn the potatoes with a spatula to coat evenly.
Add the feta, lemon and herbs.
Roast the potatoes for 25 minutes, until cooked through. Serve Greek lemon potatoes immediately.

Notes

To avoid the potatoes overcooking and breaking up, don’t simmer them too fast. The water should be just moving.
Try making this with different herbs or add some Greek olives.
Greek lemon potatoes work well with fish dishes. Alternatively, serve them as part of a mezze or a barbecue spread.

Nutritional Information

This recipe is 6 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.