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Potato
Chipped rosemary and lemon potatoes

Chipped rosemary and lemon potatoes

Name: Chipped rosemary and lemon potatoes
Yield: Serves 4
Cuisine: British recipes
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

Easy
November 2011

Easy
November 2011

Test kitchen approved

Serves 4
Takes 5 minutes to make, 20 minutes to cook

These roast potatoes with rosemary and lemon provide the perfect side dish for a roast dinner, any time of year.

Dairy-free recipes
Gluten-free recipes

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

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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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

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.