Lemon Roasted Potatoes
Photography by Manja Wachsmuth.

A match made in heaven: potatoes roasted in duck fat with a zesty herb and lemon topping.
Serves: 4–6
INGREDIENTS
1½ kilograms floury potatoes, peeled (I used Agria)
4 tablespoons duck fat or olive oil
zest and juice 1 large lemon (you need ¼ cup juice)
¼ cup packed parsley
2 cloves garlic, peeled
sea salt and ground pepper
METHOD
Preheat the oven to 210°C.
Cut the potatoes into large chunks and cook in plenty of boiling salted water until ¾ cooked with just a little resistance in the middle.
Drain well and place back in the saucepan over a low heat. Shake the pan to roughen up the outside of the potatoes while driving off excess moisture.
Put the fat or oil in a large roasting dish and heat in the oven for 5 minutes.
Carefully tip in the potatoes and spread to a single layer. Spoon a little lemon juice over each potato then season generously.
Roast for 30 minutes, turning occasionally until the potatoes are crisp and golden on all sides.
To serve: Chop the lemon zest, parsley and garlic together on a board then sprinkle over the potatoes just before serving.
latest issue:
Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!