Oregano & lemon roasties
Zesty Greek-style roasties, wonderful with roast lamb
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 40 mins
Vegetarian, Low-fat
- Heat the oven to 150C/fan 130C/gas 2. Boil the potatoes in a large pan of water for 3 mins, then drain well. Tip onto a large baking sheet and toss with the oregano, lemon zest, olive oil and some seasoning.
- Put the potatoes into the oven for 15 mins (the last 15 mins of the lamb's cooking time, if cooking together - see 'Goes well with' recipe), then turn up the heat to 220C/fan 200C/gas 7. Roast the potatoes for a further 20 mins, turning once, until golden and crisp.
LEAFY SALAD WITH POTATO CROUTONS
Quarter any leftover roast potatoes and toss with 1 tsp olive oil on a baking tray. Roast at 200C/fan 180C/gas 6 for 15 mins until crisp. Meanwhile, mix 1 tbsp balsamic vinegar with 1 tsp wholegrain mustard and 1 tsp clear honey. Cool the potatoes for 1 min, then toss with 4 handfuls of your favourite leaves or lettuce and the dressing.
PER SERVING
183 kcalories, protein 4g, carbohydrate 34g, fat 4 g, saturated fat 1g, fibre 3g, sugar 1g, salt 0.04 g
Recipe from Good Food magazine, May 2009.
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http://www.bbcgoodfood.com/recipes/10579/
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Ingredients
- 1.2kg potatoes , cut into 4cm chunks
- 2 oregano sprigs, leaves stripped
- zest 1 lemon
- 2 tbsp olive oil
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4
ratings
Herby baked lamb in tomato sauce
Cook this 'low and slow' in its own sauce til it's so tender you can carve it with a spoon
25
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 40 mins
Vegetarian, Low-fat
Ingredients
- 1.2kg potatoes , cut into 4cm chunks
- 2 oregano sprigs, leaves stripped
- zest 1 lemon
- 2 tbsp olive oil
PER SERVING
183 kcalories, protein 4g, carbohydrate 34g, fat 4 g, saturated fat 1g, fibre 3g, sugar 1g, salt 0.04 g
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08 July 2009
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