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Spiced roasted baby potatoes recipe

1 rating

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
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

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

Low in saturated fat and a source of fibre

Each serving contains

Energy
855kj
202kcal 10%
Fat
6g 9%
Saturates
1g 5%
Sugars
3g 4%
Salt
0.8g 13%

of the reference intake
Carbohydrate 30g Protein 4.3g Fibre 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.

Tip: Use the smallest new potatoes in store for this recipe.

See more Easter recipes