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Light-but-lovely lemon & sage roasties

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

  • Prep: 5 mins
    Cook: 1 hrs 10 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 164
  • Carbohydrates 27
  • Saturated Fat 0
  • Sugar 1
  • Protein 4
  • Fat 5
  • Fibre 3
  • Salt 1

Nutrition per serving

  • Calories 164
  • Carbohydrates 27
  • Saturated Fat 0
  • Sugar 1
  • Protein 4
  • Fat 5
  • Fibre 3
  • Salt 1

Ingredients

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

Method

  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.

  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.

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