Lemon potatoes Golden & crisp
SERVES 12
Get ahead
Scrub 2.5kg of potatoes, chop into 3cm chunks, and parboil in a large pan of boiling salted water for 10 minutes. Drain and leave to steam dry for 2 minutes, while you use a speed-peeler to strip the peel off 2 lemons.
In your largest roasting tray, toss the potatoes with the lemon peel and juice, 2 tablespoons of olive oil and a pinch of sea salt and black pepper. Cool, cover and refrigerate overnight.
To serve
Once the lamb (previous page) is resting, turn the oven up to 200°C. Roast the potatoes for 1 hour, or until beautifully golden and crisp, tossing gently halfway through.
ENERGY 176kcal FAT 26g SAT FAT 0.4g PROTEIN 4.2g CARBS 36g SUGARS 1.2g SALT 0.2g FIBRE 2.8g