Light-but-lovely lemon & sage roasties
- Good Food team
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Serves 4 - 6
Easy
Prep: 5 mins
Cook: 1 hr and 10 mins
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Roast potatoes don't need to be unhealthy. Use a little rapeseed oil and flavour with citrus and herbs
Gluten-free
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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1kg Desiree or King Edward potato
cut into 3cm chunks
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2 ½ tbsp rapeseed oil
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large pack sage
leaves
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2 lemons
1 zested
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Nutrition: per serving (6)
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kcal164
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fat5g
low
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saturates0g
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carbs27g
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sugars1g
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fibre3g
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protein4g
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salt1g
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, January 2014
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