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Lemon and pistachio roasted potatoes
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Wow your guests with these zesty, crunchy lemon-pistachio roasted potatoes.
Ingredients:
  • 1.5kg baby cream delight potatoes
  • 2 garlic cloves, unpeeled
  • 56.88 gm lemon-infused extra virgin olive oil
  • 62.50 ml pistachio kernels, roughly chopped
  • Fresh flat-leaf parsley leaves, to serve
Instructions:
  • Preheat your oven to 200C (180C fan-forced) and line a small roasting pan with baking paper.
  • In a large saucepan over high heat, cook potatoes in water until just tender, about 5 minutes. Drain and transfer to a pan. Mix in garlic and 2 tablespoons of oil, season with salt and pepper.
  • Roast potatoes for 45 minutes until golden and crispy, turning halfway through. Add pistachios to the pan and roast for an additional 5 minutes.
  • Peel garlic and finely chop. Combine with oil in a bowl and whisk. Drizzle over potatoes, toss well, and sprinkle with parsley before serving.

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