Roasted potatoes with fresh herbs

Total Time

1 hr 15 min

Prep

20 min

Cook

55 min

Serves

8

Difficulty

Easy

A lemon-and-parsley topping gives these

Ingredients

Potato(es), Raw

1350 g, (we used Russet), peeled and cut into 1cm thick slices

Olive Oil

1 tablespoon(s)

Parsley, fresh

1½ tablespoon(s), finely chopped

Lemon(s)

1 zest(s) of 1

Garlic

1 clove(s), crushed

Instructions

1. 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.
2. 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.
3. 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.