If you want to get ahead, follow the recipe to the end of step 2, then cool, cover and refrigerate overnight. Pop straight into a hot oven the next day.
Together
By Jamie Oliver
Not Too Tricky
serves 12
Recipe From
Ingredients
2.5kg potatoes
2 lemons
olive oil
Top Tip
Delicious served as part of a summery feast with Rainbow tomato crostini, Slow-roasted lamb, Dressed beans, Apricot sauce, Green sauce and Yoghurt panna cotta.
Method
- Preheat the oven to 200°C/400°F/gas 6. Scrub the potatoes, chop into 3cm chunks, and parboil in a large pan of boiling salted water for 10 minutes. Drain and leave to steam dry for 2 minutes, while you use a speed-peeler to strip the peel off the lemons.
- In your largest roasting tray, toss the potatoes with the lemon peel and juice, 2 tablespoons of olive oil and a pinch of sea salt and black pepper.
- Roast the potatoes for 1 hour, or until beautifully golden and crisp, tossing gently halfway through.
For a tasty kitchen shortcut, check out Jamie's Garlic & Rosemary Potatoes from his new frozen range!
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