Chipped rosemary and lemon potatoes
- Published: 31 Oct 11
- Updated: 18 Mar 24
These roast potatoes with rosemary and lemon provide the perfect side dish for a roast dinner, any time of year.
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Ingredients
- 600g floury potatoes, cut into 3cm pieces
- 2 tbsp olive oil (or duck fat)
- 1 lemon, zested, in segments
- 1 tbsp fresh rosemary leaves
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Method
- Parboil the potatoes in salted water for 3 minutes. Drain well.
- Heat the fat or oil in a large frying pan over a medium-high heat. Add the potatoes, turning to coat, then season with salt, pepper, zest and rosemary. Cook for 5 minutes. Add the lemon segments. Cook, turning, for 10 minutes more until the potatoes are crisp on the outside and fluffy inside.
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- Recipe from November 2011 Issue
Nutrition
Nutrition: per serving
- Calories
- 166kcals
- Fat
- 5.9g (0.8g saturated)
- Protein
- 3.1g
- Carbohydrates
- 24.7g (1.2g sugars)
- Fibre
- 2.6g
- Salt
- 0.3g
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