Better Homes and Gardens (Australia) - - Food In A Flash -

Pre­heat oven to 200°C fan-forced (220°C con­ven­tional). Put 1.5kg roughly chopped Spud Lite pota­toes in a large roast­ing pan. Add 4 smashed cloves un­peeled gar­lic, 2 thickly sliced red onions and 2 Tbsp rose­mary leaves. Driz­zle with 4 Tbsp olive oil and toss well. Sea­son. Bake for 50 min­utes, turn­ing pota­toes half­way through cook­ing. Set aside to cool slightly. Squeeze the juice of 1 lemon, cut into wedges, over the top and stir in cup each of mint and flat-leaf pars­ley

leaves. Top with 100g Greek-style feta and toss to coat. Serve with crumbed chicken breast fil­lets

and chilli aioli. Serves 6.

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