Name: Oregano & lemon roasties
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 1.2kg potatoes cut into 4cm chunks; 2 oregano sprigs, leaves stripped; zest 1 lemon; 2 tbsp olive oil

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Oregano & lemon roasties

Oregano & lemon roasties

Sarah Cook

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.5 out of 5.6 ratingsRate

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Zesty Greek-style roasties, wonderful with roast lamb

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Herby baked lamb in tomato sauce

A star rating of 4.3 out of 5.36 ratings

Garlicky greens

A star rating of 4.1 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

1.2kg potatoes

cut into 4cm chunks
2 oregano

sprigs, leaves stripped
zest 1 lemon
2 tbsp olive oil

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Nutrition: per serving

kcal183
fat4g
saturates1g
carbs34g
sugars1g
fibre3g
protein4g
salt0.04g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, May 2009

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A star rating of 4.5 out of 5.6 ratings

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