Rolled turkey breast with herby lemon & pine nut stuffing
No need for impressive carving skills with this easy-to-serve festive dish with creamy gravy. Our simple rolled turkey breast with pine nut stuffing is ideal for a fuss-free Christmas
Parmesan-roasted potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1.8kg floury potatoescut in half, or quarters if large
- 5 tbsp olive oil
- 2 tsp plain flour
- 100g parmesan(or vegetarian alternative), finely grated
- handful parsleyfinely chopped
- 4 rosemarysprigs, leaves finely chopped
- pinch of grated nutmeg
Nutrition: per serving
- kcal339
- fat15g
- saturates5g
- carbs4g
- sugars2g
- fibre3g
- protein11g
- salt0.36glow
Method
step 1
Heat oven to 220C/fan 200C/gas 7. Place the potatoes into a pan of salted water, bring to the boil and simmer for 2 mins exactly. Drain well and toss in a little of the oil to coat.
step 2
Stir the flour, parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don’t move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.
