Lemon and Pistachio Roasted Potatoes

Name: Lemon and Pistachio Roasted Potatoes
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1.5kg baby cream delight potatoes; 2 garlic cloves, unpeeled; 1/4 cup lemon-infused extra virgin olive oil; 1/4 cup pistachio kernels, roughly chopped; to serve fresh flat-leaf parsley leaves

Preheat oven to 200C/180C fan-forced. Line a small roasting pan with baking paper.

Cook1 h
Total1 h
Serves6
LevelIntermediate

Dairy-Free Gluten-Free Vegan Vegetarian Mediterranean

Ingredients

1.5kg baby cream delight potatoes
2 garlic cloves, unpeeled
1/4 cup lemon-infused extra virgin olive oil
1/4 cup pistachio kernels, roughly chopped
to serve fresh flat-leaf parsley leaves

Method

Preheat oven to 200C/180C fan-forced. Line a small roasting pan with baking paper.
Place potatoes in a large saucepan of water over high heat. Cover. Bring to the boil. Boil for 5 minutes or until potatoes are just tender). Drain well. Transfer to prepared pan. Add garlic and 2 tablespoons oil. Toss to coat. Season with salt and pepper.
Roast for 45 minutes, turning potatoes halfway through, or until golden and crispy. Add pistachios to pan. Roast for a further 5 minutes.
Squeeze garlic from skins Discard skins. Finely chop garlic. Place in a small bowl. Add remaining oil. Whisk with a fork to combine. Drizzle over potatoes. Toss to coat. Serve sprinkled with parsley.