Light-but-lovely lemon & sage roasties

alternative roast potatoes gluten-free recipes healthy roast potato recipe vegetarian side dishes

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Source

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

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.