Golden roasties with bacon, spring onions, lemon and parsley

Method

1. 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.
2. 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.
3. 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.