- 2½ kg medium potatoes, scrubbed (choose a variety that roasts well like Maris Piper)
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2½ tsp black peppercorns
- 150g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 120ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 large lemons, zest pared
Heat oven to 200C/180C fan/gas 6. Rest each potato on a large serving spoon and cut widthways at 3mm intervals – cutting the potato on a spoon stops you slicing all the way through. Repeat with all the potatoes. Roughly grind the peppercorns with a pestle and mortar.
Melt the butter and oil in a large roasting tin. Once sizzling, add the potatoes and pared lemon zest. Toss well so that all the potatoes get coated in the fat, then season well with salt and three quarters of the freshly ground black pepper. Roast on the bottom shelf of the oven for 1 hr-1 hr 15 mins until golden and tender. Discard the lemon zest and scatter over the remaining pepper to serve.