Lentils with spring greens & watercress walnut pesto
Make a flavourful veggie main of lentils with spring greens and a watercress walnut pesto. It’s a healthy supper, delivering four of your 5-a-day
Rosemary fried potatoes
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 4 as a side
Skip to ingredients
- 600g unpeeled potatoes(such as Maris Piper, King Edward or Desiree)
- 60ml olive oil
- 15g rosemary(about 3 sprigs), leaves picked and finely chopped
Nutrition: Per serving
- kcal244
- fat15g
- saturates2g
- carbs23g
- sugars1g
- fibre3g
- protein2g
- salt0g
Method
step 1
Cook the potatoes in a large pan of boiling salted water for 15-20 mins until tender when pierced – they should slide off the knife when lifted. Drain and spread out on a tray to cool, about 20 mins. These can be cooked ahead and kept in the fridge until you’re ready to use them. Will keep chilled for up to a day.
step 2
Cut the potatoes into roughly 2cm cubes. Heat the oil in a large frying pan over a medium-high heat and cook in a single layer for 8 mins, undisturbed, or until a golden crust forms. Once they come away from the pan when given a nudge with a spatula, turn and cook for a further 8-10 mins, tossing or flipping a few at a time until golden all over.
step 3
Add the rosemary and cook for a further 5 mins. Season well with sea salt and serve.
