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These yummy scrummy lemon-roasted potatoes are a recipe that’s the perfect accompaniment for roasted or grilled meats – or indeed any main dish at all! Little potatoes are halved and par-boiled then tossed in a baking dish with a mixture of sunny Flora Buttery and lemon juice. Then just roast in an oven that’s already nice and hot – they won’t even take half an hour to finish up.
Preparation time10 minutes
Cooking time23 minutes
Servings4 portions
DifficultyEasy
Ingredients
500 g (1lb 2 oz) baby potatoes, scrubbed and cut in half
25 g (1oz) Flora Buttery, melted
1 tbsp lemon juice
zest of 1 Large lemon, finely grated
2 tbsp fresh chives, parsley, basil or green onions, finely chopped
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Preheat oven to 220°C, 200°C fan, gas mark 7. Place potatoes in a medium saucepan. Add cold water, cover and bring to the boil.
Reduce heat and simmer until slightly fork-tender, about 3 minutes. Potatoes should still be quite hard, or they will go mushy when you roast them.
Meanwhile, in a small bowl whisk Flora Buttery with lemon juice. As soon as potatoes are cooked, drain them well. Turn potatoes into a baking dish just large enough to hold them.
Toss with lemon juice mixture and bake in preheated oven, turning them occasionally until golden and cooked through, about 20 minutes.
Sprinkle with lemon zest, herbs or green onions and season with a little salt and pepper to taste.
