Light-but-lovely lemon & sage roasties
By Good Food
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
Nutrition per serving
- kcal 164
- fat 5g
- saturates 0g
- carbs 27g
- sugars 1g
- fibre 3g
- protein 4g
- salt 1g
Ingredients
- 1kg Desiree or King Edward potatoes, cut into 3cm chunks
- 2½ 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.
