Lemon and chilli roast potatoes

• portioner: Serves 4-6 as part of a

Ingredienser

4 tablespoons light olive oil

1kg potatoes sea salt and freshly ground black pepper

5 garlic cloves, crushed

1 tablespoon Aleppo pepper (pul biber) or half that amount of chilli flakes

½ teaspoon paprika juice of ½ lemon extra virgin olive oil finely chopped coriander, to serve

Vejledning

Preheat the oven to 200°C/fan 180°C/Gas 6. Pour the light olive oil into a large baking tray and place in the oven to heat up.

Peel the potatoes and cut them into 2cm cubes. Add them to a saucepan of boiling water with 2 teaspoons salt and cook for 5 minutes. Drain.

Take the tray out of the oven and add the potatoes with the garlic, Aleppo pepper, paprika, 1 teaspoon salt and ½ teaspoon pepper. Toss everything together quickly, then return the tray to the oven and bake for about 30 minutes, or until the potatoes are cooked through.

As soon as you take the potatoes out of the oven, judiciously squeeze the lemon juice all over them and stir well. Taste and adjust the seasoning, then transfer to a warmed serving plate, drizzle over a splash of extra virgin olive oil and add a scattering of coriander.