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.
Fresh Italian Bean Salad