Spiced roasted baby potatoes recipe
Take your roasties to the next level! Coat your potatoes in an easy marinade made from za'atar and lemon, then roast until golden and crispy - perfect for your Easter lunch.
See method- Serves 8
- Takes 55 mins
- 202 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1.5kg baby potatoes
- 3 tbsp olive oil
- 6 garlic cloves, unpeeled, squashed with a knife
- 3 tbsp za’atar seasoning
- 2 tsp dried oregano
- 1 vegetable stock pot, made up to 175ml
- ½ lemon, juiced
- 15g fresh flat-leaf parsley, finely chopped
Each serving contains
- Energy
- 855kJ 202.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 0.8g
- Sugars
- 3g
of the Reference intake
Carbohydrate 30.0gProtein 4.3gFibre 4.7g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Boil the potatoes in a large saucepan of water for 5 mins. Drain well and steam-dry for a few mins.
- Toss the potatoes in a lined baking tray with the oil, garlic, za’atar and oregano; season. Roast for 20 mins (alongside the lamb, see right), then pour in the stock and lemon juice. Roast for 25 mins or until tender. Squeeze the garlic from their skins, then stir through the parsley to serve.
- See more Easter recipes
Tip
Use the smallest new potatoes in store for this recipe.
