Oregano & lemon roasties
Zesty Greek-style roasties, wonderful with roast lamb
- Prep: 10 mins
Cook: 40 mins
- Serves 4
- Easy
Ingredients
- 1.2kg potatoes, cut into 4cm chunks
- 2 oregano sprigs, leaves stripped
- zest 1 lemon
- 2 tbsp olive oil
Leafy salad with potato croutons
Quarter any leftover roast potatoes and
toss with 1 tsp olive oil on a baking tray.
Roast at 200C/fan 180C/gas 6 for 15 mins
until crisp. Meanwhile, mix 1 tbsp balsamic
vinegar with 1 tsp wholegrain mustard and
1 tsp clear honey. Cool the potatoes for
1 min, then toss with 4 handfuls of your
favourite leaves or lettuce and the dressing.
Method
-
Heat the oven to 150C/fan 130C/gas 2. Boil the potatoes in a large pan of water
for 3 mins, then drain well. Tip onto a large
baking sheet and toss with the oregano,
lemon zest, olive oil and some seasoning.
-
Put the potatoes into the oven for 15 mins (the last 15 mins of the lamb's cooking time, if cooking together - see 'Goes well with' recipe), then turn
up the heat to 220C/fan 200C/gas 7.
Roast the potatoes for a further 20 mins,
turning once, until golden and crisp.
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