Roasted potatoes with fresh herbs
1 - 5
PersonalPoints™ per serving
1 hr 15 min
A lemon-and-parsley topping gives these French-style potatoes a fresh, zingy flavour
1350 g, (we used Russet), peeled and cut into 1cm thick slices
1½ tablespoons, finely chopped
1 zest(s) of 1
1 clove(s), crushed
- Preheat oven to 220°C, fan 200°C, gas mark 7. Line 2 baking trays with baking paper. Divide the potatoes between the baking trays. Drizzle with the oil and use your hands to rub over both sides of the potato slices. Season to taste.
- Arrange the potato slices in a single layer and roast for about 25 minutes, until browned on the bottom. Flip them, season, and rotate the baking tray, then continue to roast for 25-30 minutes more, until browned on the other side.
- Meanwhile, in a large serving bowl, combine the parsley, lemon zest and garlic, seasoning lightly. Add the cooked potato slices and gently toss to coat. Serve at once.