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
Method:
- Peel the potatoes and cut them into quarters
- Soak the potatoes for 5 minutes
- Rinse the potatoes and place them in a pan of salted boiling water for 30 minutes, until edges start to crumble
- Strain the potatoes and toss them in the colander to roughen up the edges slightly
- Preheat the oven to 180 degrees celsius
- Place a tray filled with 5mm of olive oil into the oven for 12 minutes
- 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
- Toss the potatoes every 20 minutes
- After 45 minutes in the oven, sprinkle over the parsley and lemon half and place in the oven
- Once the potatoes are golden and crispy serve up
- Enjoy my Little Peas!
theveganpea 