Fluffy Herbed Lemon and Honey Roasted Potatoes
Slightly sweet and zesty, these roasted baby potatoes can be on the table in under half an hour. Serve alongside roasted green vegetables and grilled halloumi.
Serves 4 as a side
Ingredients
- 500g Root Zero Baby Potatoes, halved
- 2 Lemons
- 2 tbsp Cotswold Gold Extra Virgin Rapeseed Oil
- 2 Garlic cloves, crushed
- 2 sprigs Rosemary
- 1 heaped tsp Fosse Way Runny Honey
- ¼ small bunch Parsley, leaves roughly chopped
- Salt & Black Pepper
Method
- Preheat the oven to 220˚C.
- Tip the halved potatoes onto a roasting tray. In a small bowl, combine the juice of one of the lemons with the olive oil, garlic, salt and pepper. Pour over the potatoes and shake to coat every potato with the lemon mixture. Nestle the rosemary sprigs among the potatoes.
- Slide the potatoes into the oven to roast for 20 minutes.
- After this time, drizzle the honey over the potatoes and stir to coat the potatoes. Return to the oven for another 5 minutes, until the potatoes are glossy and charred in places.
- Remove the potatoes from the oven and lift onto a serving dish. Zest over the remaining lemon and scatter over the parsley. Serve immediately.
Recipe courtesy of Root Zero (www.rootzero.co.uk).