Who doesn't love Roast potatoes? Perfectly crispy roasted potatoes are taken up a notch with a punchy sprinkle of parsley, lemon zest and garlic.


  • Side Dish


  • Italian

Cooking Methods

  • Roasting


Sunday lunch food is always a winner. Don't make your family wait for Christmas to enjoy some roast potatoes!


-- Potatoes
6 large potatoes
+- 1 L cooking oil
Coarse salt
1 c (250 ml) Italian parsley, finely
zest of 1 large lemon
2 garlic cloves, finely chopped


Boil potatoes until cooked, yet firm. Allow to cool, then peel and cut in half. Give them a gentle shake (this will make the potatoes extra crispy).
Heat oil in a large deep baking tray.
Add potatoes, make sure they are covered in hot oil and roast at 200°C for 40 minutes, turn the potatoes and roast for a further 15 - 20 minutes or until golden and crispy.
Place on paper towel to absorb excess oil. Season with coarse salt.
Combine the gremolata ingredients and sprinkle over the potatoes.

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