MINT, LEMON AND FETA ROAST POTATOES
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.