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

Nutrition per serving

  • kcal 164
  • fat 5g
  • saturates 0g
  • carbs 27g
  • sugars 1g
  • fibre 3g
  • protein 4g
  • salt 1g


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


  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.

Suggested recipes from this collection...