Light-but-lovely lemon & sage roasties

Light-but-lovely lemon & sage roasties

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Prep: 5 mins Cook: 1 hr, 10 mins

Easy

Serves 4 - 6
Roast potatoes don't need to be unhealthy. Use a little rapeseed oil and flavour with citrus and herbs

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving (6)

  • kcal164
  • fat5g
  • saturates0g
  • carbs27g
  • sugars1g
  • fibre3g
  • protein4g
  • salt1g
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Ingredients

  • 1kg Desiree or King Edward potato, cut into 3cm chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2½ tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • large pack sage leaves
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 2 lemon, 1 zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain and steam dry.

  2. Tip the oil into a roasting tin. Add the potatoes, sage, seasoning and lemon zest, and toss everything together. Cut the lemons into quarters, and nestle among the potatoes. Roast for about 1 hr, turning every so often, until crisp. Use tongs to squeeze over the juice from the roasted lemon wedges, then serve.

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