Lemon and Parsley Roast Potatoes

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Christmas is nearly upon us and so what is better than a roast potato…and this is like a roast potato on steroids, with it’s super crispy outside, fluffy inside and herby lemony goodness!

Preparation time: 2 hours (including cooking time)

Ingredients (Serves 4):

  • 4 large baking potatoes
  • Sea Salt
  • Pepper
  • 2 tbsp chopped parsley
  • 1/2 lemon deseeded
  • 5mm olive oil in a baking tray


  1. Peel the potatoes and cut them into quarters
  2. Soak the potatoes for 5 minutes
  3. Rinse the potatoes and place them in a pan of salted boiling water for 30 minutes, until edges start to crumble
  4. Strain the potatoes and toss them in the colander to roughen up the edges slightly
  5. Preheat the oven to 180 degrees celsius
  6. Place a tray filled with 5mm of olive oil into the oven for 12 minutes
  7. Add the potatoes to the hot oil and toss, add sea salt and pepper, and place back into the oven for 1 hour 20 minutes
  8. Toss the potatoes every 20 minutes
  9. After 45 minutes in the oven, sprinkle over the parsley and lemon half and place in the oven
  10. Once the potatoes are golden and crispy serve up
  11. Enjoy my Little Peas!





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