Roast Potatoes & Beldi Preserved Lemon
Prep: 20 minutes
Cook: 50 minutes
Cook: 50 minutes
Easy
Serves 6 as a side
Embrace the festive spirit with these roast potatoes infused with the zest of Beldi Preserved Lemons. This side dish is full of flavour and freshness, making it an ideal festive addition to the traditional holiday spread.
Ingredients
-
750g Maris Piper potatoes
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100ml Early Harvest Extra Virgin Olive Oil
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100ml Sunflower Oil
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100g Beldi Preserved Lemons
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1 tbsp Dill, finely chopped
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1 tbsp Parsley, finely chopped
Method
- Step 1: Peel and chop the potatoes into mostly large chunks; it's nice to have some small ones, too, for extra crispy potatoes later on. Tip into a saucepan and cover with cold water and 1 tsp salt. Bring to a boil, then reduce to a simmer and cook for 10 mins. Carefully drain and allow to steam dry.
- Step 2: Set the oven to 180C. Pour the oil into a high-lipped baking tray, then put in the oven to heat up
- Step 3: As the potatoes dry, the edges should look dry and fluffy. Give them a gentle toss to fluff them some more, then remove the tray of hot oil from the oven and carefully lay in the potatoes.
- Step 4: Take time to turn the potatoes in the oil, making sure each one is covered, then season with 1 tsp flaky sea salt and return to the oven for 30 minutes.
- Step 5: Meanwhile, thickly slice the preserved lemons.
- Step 6: After 30 minutes, remove the potatoes from the oven and scatter over the preserved lemons. Turn each potato over to expose the side that was just in contact with the tray, then return to the oven for a further 20 minutes until golden and crispy.
- Step 7: When ready to serve, use a slotted spoon to remove the potatoes from the oil into a serving dish. Scatter over the herbs and give the potatoes a gentle toss to coat.
