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.
Related Content
latest issue:
Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.