Old MacDonald's Potato Box Recipes
Minty Lemon Roast Potatoes Ingredients 8-10 large floury potatoes (russets are perfect), peeled and cut into chunks, depending on how big you like them 1 lemon, grated zest only lard, fat from the roast or vegetable oil flaked sea salt handful mint leaves, chopped Directions 1. Preheat the oven to 200C/400F/ 2. Preheat a shallow roasting tray with the lard, fat or vegetable oil. 3. Place the potatoes in a large saucepan of cold salted water. Bring to the boil and cook for 5-6 minutes. Drain and sprinkle over the lemon zest. Shake lightly in the colander to fluff up the outside of the potatoes and give a crunchy finish when roasted. 4. Tip the potatoes into the roasting tray with enough hot lard, fat or vegetable oil to cover the base. Roll the potatoes in the fat and roast, turning occasionally, for about 45 minutes to 1 hour, depending on how small they are cut or how crispy you like them. Pour away any excess fat and sprinkle over plenty of sea salt. For additional crispness, return to the oven for a few minutes before scattering over the chopped mint. 5. Serve with the roast lamb, gravy and perhaps some thin green beans. If runners are in season, there's no better combination.

Old MacDonald's Potato Box Recipes

Minty Lemon Roast Potatoes

Ingredients

8-10 large floury potatoes (russets are perfect), peeled and cut into chunks, depending on how big you like them
1 lemon, grated zest only
lard, fat from the roast or vegetable oil
flaked sea salt
handful mint leaves, chopped

Directions

1. Preheat the oven to 200C/400F/
2. Preheat a shallow roasting tray with the lard, fat or vegetable oil.
3. Place the potatoes in a large saucepan of cold salted water. Bring to the boil and cook for 5-6 minutes. Drain and sprinkle over the lemon zest. Shake lightly in the colander to fluff up the outside of the potatoes and give a crunchy finish when roasted.
4. Tip the potatoes into the roasting tray with enough hot lard, fat or vegetable oil to cover the base. Roll the potatoes in the fat and roast, turning occasionally, for about 45 minutes to 1 hour, depending on how small they are cut or how crispy you like them. Pour away any excess fat and sprinkle over plenty of sea salt. For additional crispness, return to the oven for a few minutes before scattering over the chopped mint.
5. Serve with the roast lamb, gravy and perhaps some thin green beans. If runners are in season, there's no better combination.