Lemon-roasted potatoes with capers
Give the classic roastie a hint of spring flavours - ideal for a Sunday lunch
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 5 mins
Cook 40 mins
Vegetarian
- Put the potatoes in a large pan of salted water, bring to the boil and simmer for 10 minutes. Drain the potatoes in a colander and give them a shake to fluff up the edges.
- If you're roasting the potatoes alongside a leg of lamb (see 'Goes well with'), when the lamb comes out to rest, turn up the oven to 220C/fan 200C/gas 7. Heat the oil in a large, sturdy roasting tin on the hob till smoking. Carefully add the potatoes to the oil, season, then put in the oven and cook for about 30 minutes, turning once or twice until golden. Add the lemon juice and capers halfway through the cooking time.
Per serving
266 kcalories, protein 7.1g, carbohydrate 57.6g, fat 2.4 g, saturated fat 0.3g, fibre 4.4g, salt 0.36 g
Recipe from olive magazine, April 2010.
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Ingredients
- 2kg floury potatoes , peeled and cut into 3-4cm chunks
- 100ml olive oil
- 1 lemon , juiced
- 2 tbsp capers , drained and rinsed
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Slow-roasted paper-wrapped leg of lamb
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 5 mins
Cook 40 mins
Vegetarian
Ingredients
- 2kg floury potatoes , peeled and cut into 3-4cm chunks
- 100ml olive oil
- 1 lemon , juiced
- 2 tbsp capers , drained and rinsed
Per serving
266 kcalories, protein 7.1g, carbohydrate 57.6g, fat 2.4 g, saturated fat 0.3g, fibre 4.4g, salt 0.36 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
