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Lemon roast potatoes
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Total Time:
1 hour 20 minutes
Top crisp, golden squash with lamb shank and leek-wine broth. Also pairs well with roast chicken or baked fish.
Ingredients:
  • extra virgin olive oil
  • 1 kg potatoes
  • 2 lemons
  • 1 tablespoon coriander seeds
  • 1 tablespoon dried oregano
Instructions:
  • Preheat the oven to 200ºC/gas 4. Peel and halve the potatoes, cut the lemons into wedges, and crush the coriander seeds. Boil the potatoes in salted water for 10-12 minutes until slightly tender. Drain, then let them air dry for 1 minute. Heat oil in a baking tray in the oven, add potatoes, lemon wedges, crushed coriander, and oregano, season with salt and pepper, mix well, and roast for 45-60 minutes until golden crisp, flipping occasionally.

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