Chipped rosemary and lemon potatoes

Chipped rosemary and lemon potatoes
  • Serves icon Serves 4
  • Time icon Takes 5 minutes to make, 20 minutes to cook

A roast potatoes recipe with rosemary and lemon provides the perfect side dish for a roast dinner.

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
Calories
166kcals
Fat
5.9g (0.8g saturated)
Protein
3.1g
Carbohydrates
24.7g (1.2g sugars)
Fibre
2.6g
Salt
0.3g

Ingredients

  • 600g floury potatoes, cut into 3cm pieces
  • 2 tbsp duck fat or olive oil
  • 1 lemon, zested, in segments
  • 1 tbsp fresh rosemary leaves

Method

  1. Parboil the potatoes in salted water for 3 minutes. Drain well.
  2. 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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