Lemon roast potatoes
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Lemon roast potatoes
With coriander & oregano
With coriander & oregano
Serves 8
Cooks In1 hour 20 minutes
DifficultySuper easy
Nutrition per serving
Calories 135 7%
Fat 4.9g 7%
Saturates 0.7g 4%
Sugars 0.9g 1%
Protein 2.6g 5%
Carbs 20g 8%
Of an adult's reference intake
Ingredients
- 1 kg potatoes
- 2 lemons
- 1 tablespoon coriander seeds
- extra virgin olive oil
- 1 tablespoon dried oregano
Recipe From
Jamie Magazine
By Anna Jones
Method
- Preheat the oven to 200ºC/gas 4.
- Peel and halve the potatoes, cut the lemons into wedges and bash the coriander seeds in a pestle and mortar.
- Parboil the potatoes in boiling salted water for 10 to 12 minutes, until soft around outsides. Drain well and let steam-dry for 1 minute.
- Heat a few tablespoons of oil in a tray in the oven for a couple of minutes, then throw in the potatoes, lemon wedges, bashed coriander seeds and oregano.
- Season well with salt and pepper and toss until the potatoes are well coated in the oil.
- Pop in the oven and cook for 45 to 60 minutes, turning every so often, until beautifully golden on all sides.