Lemon Roasted Potatoes
Photography Manja Wachsmuth.
A match made in heaven: potatoes roasted in duck fat with a zesty herb and lemon topping.
Serves: 4–6
INGREDIENTS
1½ kilograms floury potatoes, peeled (I used Agria)
4 tablespoons duck fat or olive oil
zest and juice 1 large lemon (you need ¼ cup juice)
¼ cup packed parsley
2 cloves garlic, peeled
sea salt and ground pepper
METHOD
Preheat the oven to 210°C.
Cut the potatoes into large chunks and cook in plenty of boiling salted water until ¾ cooked with just a little resistance in the middle.
Drain well and place back in the saucepan over a low heat. Shake the pan to roughen up the outside of the potatoes while driving off excess moisture.
Put the fat or oil in a large roasting dish and heat in the oven for 5 minutes.
Carefully tip in the potatoes and spread to a single layer. Spoon a little lemon juice over each potato then season generously.
Roast for 30 minutes, turning occasionally until the potatoes are crisp and golden on all sides.
To serve: Chop the lemon zest, parsley and garlic together on a board then sprinkle over the potatoes just before serving.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.