Lift your traditional roasties with lemon, bay, garlic and parsley for a versatile accompaniment with a crisp finish
Prep:10 mins
Serves 6
1 ½kg potato, cut into small chunks4 tbsp rapeseed oil1 tbsp butter4 bay leaves2 garlic cloves (don’t worry about peeling)zest 1 lemonsmall bunch parsley, chopped
STEP 1Place the potatoes in a large pan, cover with water and bring to the boil. Simmer for 5-8 mins until starting to soften but not falling apart. Drain and leave to steam-dry in the colander for a few mins.STEP 2Heat the oil and butter in a large frying pan. Scrunch up the bay leaves in your hands and add them to the pan along with the whole garlic cloves. Once the potatoes are dry, tip into the pan and season. Toss them in the pan and cook over a medium-high heat for 20-25 mins, turning often, using a fish slice so you don’t break them up.STEP 3When the potatoes are crisp and golden, grate the lemon zest straight over and cook for 1-2 mins more. Taste for seasoning, then scatter with parsley and serve.
