Lemon roast potatoes

Name: Lemon roast potatoes
Total time: 1 h 20 min
Yield: 8
Ingredients: 1 kg potatoes; 2 lemons; 1 tablespoon coriander seeds; extra virgin olive oil; 1 tablespoon dried oregano

With coriander & oregano

“Squash a few of these crisp, golden babies on your plate and top with a lamb shank and some of the leek and wine broth. They’re just as delicious with roast chicken or a whole baked fish. ”

Serves 8

Cooks In1 hour 20 minutes

DifficultySuper easy

Jamie Magazine Vegetables Sunday lunch Christmas Potato Fruit

Nutrition per serving

Calories 135 7%
Fat 4.9g 7%
Saturates 0.7g 4%
Sugars 0.9g 1%
Protein 2.6g 5%
Carbs 20g 8%

Of an adult's reference intake

Jamie Magazine

By Anna Jones

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Ingredients

1 kg potatoes
2 lemons
1 tablespoon coriander seeds
extra virgin olive oil
1 tablespoon dried oregano

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Jamie Magazine

By Anna Jones

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Method

Preheat the oven to 200ºC/gas 4.
Peel and halve the potatoes, cut the lemons into wedges and bash the coriander seeds in a pestle and mortar.
Parboil the potatoes in boiling salted water for 10 to 12 minutes, until soft around outsides. Drain well and let steam-dry for 1 minute.
Heat a few tablespoons of oil in a tray in the oven for a couple of minutes, then throw in the potatoes, lemon wedges, bashed coriander seeds and oregano.
Season well with salt and pepper and toss until the potatoes are well coated in the oil.
Pop in the oven and cook for 45 to 60 minutes, turning every so often, until beautifully golden on all sides.