Roasted New potatoes with lemon & crispy sage

Roast potatoes with a refreshing lemon twist adds another dimension to dinner time. Why not try these flavourful zesty roasties instead of plain ones with a succulent pork joint or roast chicken?

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

10 minutes

COOKING TIME

35 minutes

SERVES

Serves 4

Ingredients

750g New/Baby potatoes
10-15 fresh sage leaves
1 unwaxed lemon (cut in quarters and seeds removed)
2-3 tbsp light olive oil
Sea salt & black pepper

Method

Preheat the oven to 200°C / Fan 180°C / Gas 6.

Wash the potatoes and cut larger ones in half. Steam or boil in salted water for around 5 minutes to par-cook. Drain, then toss them in enough olive oil to coat well and put in a roasting tin with the lemon and seasoning.

Roast for around 30 minutes, turning occasionally, until the potatoes are cooked and golden.

Heat a small amount of olive oil in a frying pan and quick-fry the sage leaves for 5 – 10 seconds. As soon as they’re done, remove from the pan and drain on kitchen paper.

Squeeze the lemon quarters over the potatoes and crumble the crispy sage leaves on top. Season to taste and serve.

You might also like...

Healthy Fish and Cornish New Potato Chips

Try a healthy take on the British classic, fish and chips, with the Healthy Fish and Cornish New Potato Chips recipe developed by Seasonal Spuds.

Sweet Potato Pie

It's always the right time for a slice of something nice like our Sweet Potato Pie which is sure to leave you wanting more.

Potato Tteokbokki

Traditionally Korean rice cakes, there are 2 varieties which are made from rice flour and wheat flour. I made these from potatoes and used potato starch to give it that chewy texture. This is eaten all year round.

Sweet Potato Truffles

Perfect for Valentine's Day, our sweet potato truffles are easy to make and are the perfect dessert for a romantic two or three course meal.