Roast rack of lamb with rosemary
Make our classic roast rack of lamb with garlic and rosemary seasoning, it's perfect for a family Sunday dinner or an easy main for entertaining
Golden spiced roast potatoes
- Preparation and cooking time
- Prep: -
- Plus 1½ hrs roasting
- Easy
- Serves 10
Skip to ingredients
- 2 ¼kg floury potatoespreferably Desiree or King Edward
- ½ tsp turmeric
- 6 tbsp light olive or sunflower oil
- ½ tsp paprika
- flaky sea salt
Nutrition: per serving
- kcal199
- fat7g
- saturates1g
- carbs32g
- sugars0g
- fibre0g
- protein4g
- salt0.28glow
Method
step 1
Preheat oven to 190C/gas 5/fan 170C. Peel the potatoes and cut into big chunks. Put them in a large saucepan of boiling salted water, sprinkle in the turmeric and give a good stir. Bring back to the boil, then cover and simmer the potatoes for 4 minutes.
step 2
Pour the oil into a roasting tin and put in the oven to heat through for 5minutes. Drain the potatoes well in a colander and give a gentle shake to rough up the surfaces a bit – but not too much or they’ll break up. This rougher surface will give you crisper potatoes.
step 3
Carefully tip the potatoes into the hot fat in the roasting tin, tossing with a big metal spoon to coat. Scatter with a light sprinkling of paprika and roast, without turning, for about 11⁄4 hours or until golden and crisp. Sprinkle the potatoes with sea salt flakes and freshly ground black pepper and serve immediately
