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Golden roasties with bacon, spring onions, lemon and parsley

Published: 9 Jun 17
Updated: 18 Mar 24

Why have regular roasties when you could have these ultimate crispy roast potatoes with bacon, spring onions, lemon and parsley? They’re crying out to be served with a succulent roast chicken, or as an Easter lunch side dish.

Easy
May 2017

Test kitchen approved

Serves 6-8
Hands-on time 15 min, oven time 30-40 min

Gluten-free recipes

Nutrition: For 8

Calories: 356kcals
Fat: 13.4g (2.3g saturated)
Protein: 8.8g
Carbohydrates: 47.5g (2.9g sugars)
Fibre: 5.4g
Salt: 0.8g

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Ingredients

2kg maris piper potatoes, peeled and cut into large chunks
6 tbsp rapeseed oil
200g bacon lardons
Bunch spring onions
Grated zest and juice 1 lemon
Handful fresh parsley, chopped

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Method

Put the potatoes in a large pan, cover with cold water and add a large pinch of salt. Bring to the boil, then turn the heat down and simmer for 15-20 minutes until the potatoes are tender when tested with a knife.
Heat the oven to 200°C/180°C fan/gas 6. Drain the potatoes in a large colander, put back into the pan and set aside to steam dry. Meanwhile, heat the oil in a large roasting tin in the oven until smoking hot (at least 5 minutes). Carefully tip in the dried potatoes and turn to coat in the oil. Season well with salt and pepper. Roast for 30-40 minutes until crisp, turning once or twice.
Meanwhile, fry the bacon lardons until crisp, then set aside. Fry the spring onions in the same pan for 2-3 minutes to soften and brown a little. Serve the potatoes topped with the bacon, lemon zest, chopped parsley and a squeeze of lemon juice.

Recipe from May 2017 Issue

Nutrition

Nutrition: per serving

Calories: 356kcals
Fat: 13.4g (2.3g saturated)
Protein: 8.8g
Carbohydrates: 47.5g (2.9g sugars)
Fibre: 5.4g
Salt: 0.8g

delicious. tips

For crisp roasties, soggy spuds won’t work. To ensure they’re dry after boiling, simply leave the hot, drained potatoes to steam dry in the colander or pan for a good 5-10 minutes.