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.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
Method
- 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.
- 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.
- 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.
Nutrition
- 356kcals Calories
- 13.4g (2.3g saturated) Fat
- 8.8g Protein
- 47.5g (2.9g sugars) Carbs
- 5.4g Fibre
- 0.8g Salt
Leave a comment, question or tip