Roast potatoes with sage and lemon recipe

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  • Serves 8
  • 15 mins to prepare and 1 hr 20 mins to cook
  • 250 calories / serving
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Perfect roast potatoes with sage and lemon for your Sunday roast.

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the potatoes in a large pan of salted water. Bring to the boil and simmer for 8-10 minutes. Spoon the fat into a roasting tin and put in the oven for 5 minutes.
  2. Drain the potatoes and shake gently to roughen up. Sprinkle evenly with polenta and shake again. Carefully tip the potatoes into the preheated tin and turn to coat them evenly. Roast for 40 minutes, turning once halfway through. Stir in the sage leaves and lemon zest and roast for 15 minutes more, until crisp and golden. Drain on kitchen paper.

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  • Ingredients

  • 1.5kg (3lb) King Edward or Maris Piper potatoes, peeled and cut into large, even-sized pieces
  • 4tbsp goose fat (or sunflower oil)
  • 2tbsp polenta or cornmeal
  • handful sage leaves
  • 1 lemon zest
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  • Energy 1037kj 250kcal 12%
  • Fat 11g 16%
  • Saturates 3g 15%
  • Sugars 1g 1%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 36g Protein 4.2g Fibre 3.2g

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