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Light-but-lovely lemon & sage roasties

Light-but-lovely lemon & sage roasties

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving (6)
HighlightNutrientUnit
kcal164
low infat5g
saturates0g
carbs27g
sugars1g
fibre3g
protein4g
salt1g
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Ingredients

  • 1kg Desiree or King Edward potato , cut into 3cm chunks
  • 2 ½ tbsp rapeseed oil
  • large pack sage leaves
  • 2 lemons , 1 zested

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2014

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