Golden roasties with bacon, spring onions, lemon and parsley

  • Portion size: Serves 6-8
  • Hands-on time 15 min, oven time 30-40 min
  • Difficulty: easy

Why have regular roasties when you could have these ultimate crispy roast potatoes with bacon, spring onions, lemon and parsley? They’re crying out to be served with a succulent roast chicken, or as an Easter lunch side dish.

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Ingredients

  • 2kg maris piper potatoes, peeled and cut into large chunks
  • 6 tbsp rapeseed oil
  • 200g bacon lardons
  • Bunch spring onions
  • Grated zest and juice 1 lemon
  • Handful fresh parsley, chopped
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Method

  1. Put the potatoes in a large pan, cover with cold water and add a large pinch of salt. Bring to the boil, then turn the heat down and simmer for 15-20 minutes until the potatoes are tender when tested with a knife.
  2. Heat the oven to 200°C/180°C fan/gas 6. Drain the potatoes in a large colander, put back into the pan and set aside to steam dry. Meanwhile, heat the oil in a large roasting tin in the oven until smoking hot (at least 5 minutes). Carefully tip in the dried potatoes and turn to coat in the oil. Season well with salt and pepper. Roast for 30-40 minutes until crisp, turning once or twice.
  3. Meanwhile, fry the bacon lardons until crisp, then set aside. Fry the spring onions in the same pan for 2-3 minutes to soften and brown a little. Serve the potatoes topped with the bacon, lemon zest, chopped parsley and a squeeze of lemon juice.
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Nutrition

  • 356kcals Calories
  • 13.4g (2.3g saturated) Fat
  • 8.8g Protein
  • 47.5g (2.9g sugars) Carbs
  • 5.4g Fibre
  • 0.8g Salt

Quick wins & tips

For crisp roasties, soggy spuds won’t work. To ensure they’re dry after boiling, simply leave the hot, drained potatoes to steam dry in the colander or pan for a good 5-10 minutes.

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