- 1kg Desiree or King Edward potato, cut into 3cm chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2½ tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- large pack sage leaves
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 2 lemons, 1 zested
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
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.
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.