Herb-roast chicken
Choose your favourite herb for this beautifully moist springtime chicken dish - fresh basil or mint would be ideal
Summer sautéed potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 ½kg potatocut into small chunks
- 4 tbsp rapeseed oil
- 1 tbsp butter
- 4 bay leaves
- 2 garlic cloves(don't worry about peeling)
- zest 1 lemon
- small bunch parsleychopped
Nutrition: per serving
- kcal277
- fat10g
- saturates2g
- carbs41g
- sugars2g
- fibre5g
- protein6g
- salt0.1glow
Method
step 1
Place the potatoes in a large pan, cover with water and bring to the boil. Simmer for 5-8 mins until starting to soften but not falling apart. Drain and leave to steam-dry in the colander for a few mins.
step 2
Heat the oil and butter in a large frying pan. Scrunch up the bay leaves in your hands and add them to the pan along with the whole garlic cloves. Once the potatoes are dry, tip into the pan and season. Toss them in the pan and cook over a medium-high heat for 20-25 mins, turning often, using a fish slice so you don’t break them up.
step 3
When the potatoes are crisp and golden, grate the lemon zest straight over and cook for 1-2 mins more. Taste for seasoning, then scatter with parsley and serve.
