Black pep­per has­sel­back pota­toes


Serves 4 Prep 10 mins Cook 30 mins 2.5kg medium pota­toes, scrubbed (choose a va­ri­ety that roasts well, such as Maris Piper) 21/2 tsp black pep­per­corns 150g but­ter 120ml olive oil 2 large lemons, zest pared

1 Heat oven to 200C/180C fan/ gas 6. Rest each potato on a large serv­ing spoon and cut down width­ways at 3mm in­ter­vals – this will stop you from slic­ing all the way through. Re­peat with all the pota­toes. Roughly grind the pep­per­corns with a pes­tle and mor­tar.

2 Melt the but­ter and the oil in a large roast­ing tin. Once siz­zling, add the sliced pota­toes and pared lemon zest. Toss well so that all the pota­toes get coated in the fat, then sea­son well with salt and three quar­ters of the freshly ground black pep­per.

3 Roast on the bot­tom shelf of the oven for 1 hr-1 hr 15 mins un­til golden and ten­der. Be­fore serv­ing, dis­card the lemon zest and scat­ter over the re­main­ing freshly ground black pep­per. PER SERV­ING 415 kcals, fat 25g, sat­u­rates 10g, carbs 42g, sug­ars 2g, fi­bre 4g, pro­tein 5g, salt 0.5g

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.