Substitute your traditional roast potato recipe for this one with lemon, bay leaf, and garlic. Herbs give this side dish – and entire meal – extra flavour.
1.5 kg potatoes, cut into small chunks
4 tbsp canola oil
1 tbsp butter
4 bay leaves
2 garlic cloves (don’t worry about peeling)
zest of 1 lemon
1 small bunch fresh parsley, chopped
- Place the potatoes in a large pan, cover with water and bring to the boil. Simmer for 5-8 mins until starting to soften but not falling apart. Drain and leave to steam-dry in the colander for a few mins.
- Heat the oil and butter in a large frying pan. Scrunch up the bay leaves in your hands and add them to the pan along with the whole garlic cloves. Once the potatoes are dry, tip into the pan and season. Toss them in the pan and cook over a medium-high heat for 20-25 mins, turning often, using a fish slice so you don’t break them up.
- When the potatoes are crisp and golden, grate the lemon zest straight over and cook for 1-2 mins more. Taste for seasoning, then scatter with parsley and serve.