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

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

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 olive oil (or duck fat)
  • 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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