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Oregano & lemon roasties

Oregano & lemon roasties

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A star rating of 4.5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Zesty Greek-style roasties, wonderful with roast lamb

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal183
fat4g
saturates1g
carbs34g
sugars1g
fibre3g
protein4g
low insalt0.04g
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Ingredients

Method

  • STEP 1

    Heat the oven to 150C/fan 130C/gas 2. Boil the potatoes in a large pan of water for 3 mins, then drain well. Tip onto a large baking sheet and toss with the oregano, lemon zest, olive oil and some seasoning.

  • STEP 2

    Put the potatoes into the oven for 15 mins (the last 15 mins of the lamb's cooking time, if cooking together - see 'Goes well with' recipe), then turn up the heat to 220C/fan 200C/gas 7. Roast the potatoes for a further 20 mins, turning once, until golden and crisp.

RECIPE TIPS
LEAFY SALAD WITH POTATO CROUTONS
Quarter any leftover roast potatoes and toss with 1 tsp olive oil on a baking tray. Roast at 200C/fan 180C/gas 6 for 15 mins until crisp. Meanwhile, mix 1 tbsp balsamic vinegar with 1 tsp wholegrain mustard and 1 tsp clear honey. Cool the potatoes for 1 min, then toss with 4 handfuls of your favourite leaves or lettuce and the dressing.

Goes well with

Recipe from Good Food magazine, May 2009

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A star rating of 4.5 out of 5.4 ratings
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