Main Dishesdeliciouslyella
Roast Potatoes With Lemon & Rosemary
Ground almonds are the secret to making these roast potatoes extra crispy, it’s a simple addition to a classic recipe that makes a world of difference. The garlic, rosemary, lemon and bay leaves then add an extra layer of flavour.
👥 6 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 1h 30m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●colander
- ●pot
- ●oven
- ●peeler
📝 Preparation Steps
1
Peel and chop the potatoes so that they’re all roughly golf-ball sized. Place in a large pan of cold salted water, and bring to the boil. Simmer for ⏱️ 10-15 minutes, until the edges of the potatoes are crumbling slightly. Drain in a large colander and leave to steam dry.
2
Put the potatoes back in the pan. Add the ground almonds, and a generous pinch of salt to the pot, then put the lid on and shake gently, so that the potatoes are evenly covered. Leave to cool with the lid off. You can prepare the potatoes a day in advance up to this point.
3
Preheat the oven to 200C/180C, fan setting.
4
Pour a generous glug of rapeseed (or olive) oil into a large baking tray and place in the oven.
5
Once the oven is at temperature, quickly spread the potatoes onto the baking tray, making sure to include all the crumbly bits leftover in the pan. Add the garlic head halves to the tray, give everything a good shake to coat in oil and put back in the oven, to roast for ⏱️ 30 minutes.
garlic1 clove
6
Peel the lemon zest with a vegetable peeler.
lemon1
7
After ⏱️ 30 minutes, add the lemon zest, the remaining lemon cut in halves, the bay leaves and rosemary to the tray. Roast for another ⏱️ 30 minutes or until the potatoes are crispy and golden. Season to taste with sea salt, and serve.
lemon1bay leaves1sea salt1 teaspoon
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