potatoes Archives

Fish recipes

Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

30 minutes

Crispy potatoes with lime-and-parsley salt

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

60 ml duck fat or sunflower oil
12 roasting potatoes, peeled and halved
30 ml Maldon sea salt
zest of 2 limes
30 ml flatleaf parsley

Method

Heat the oven to 180°C.
Place the fat or oil in a roasting pan and heat in the oven.
Add the potatoes and sprinkle with some lime-and-parsey salt (see Cook's tip).
Roast until crisp and golden, turning the potatoes halfway through, about an hour.
Serve seasoned with salt.
Cook's tip
To make the lime-and-parsley salt, whizz the salt, lime and parsley in a blender (or use a pestle and mortar) until coarsely chopped.

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Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

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Crispy potatoes with lime-and-parsley salt

Crispy potatoes with lime-and-parsley salt

Ingredients

Method