Lemon potatoes
Golden & crisp
Lemon potatoes
Golden & crisp
Serves 12
DifficultyNot too tricky
Nutrition per serving
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Calories 176 9%
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Fat 2.6g 4%
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Saturates 0.4g 2%
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Sugars 1.2g 1%
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Salt 0.2g 3%
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Protein 4.2g 8%
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Carbs 36g 14%
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Fibre 2.8g -
Of an adult's reference intake
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Ingredients
- 2.5 kg potatoes
- 2 lemons
- olive oil
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Method
This recipe works great as a stand-alone dish, but also as a component in Jamie’s Summery Feast from Together – see the full collection of menus here.
GET AHEAD Scrub the 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 the 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 is resting, turn the oven up to 200°C/400°F/gas 6. Roast the potatoes for 1 hour, or until beautifully golden and crisp, tossing gently halfway through.
GET AHEAD Scrub the 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 the 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 is resting, turn the oven up to 200°C/400°F/gas 6. Roast the potatoes for 1 hour, or until beautifully golden and crisp, tossing gently halfway through.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited