CRISPY SUMMER ROAST POTATO RECIPE PERFECT FOR SUNDAY LUNCH OR BARBECUE
With the weather finally on the up, many of us will be ditching our trusty Sunday roast for a barbie in the garden. But switching the weekly family meal doesn't mean having to forgo our beloved roast potatoes.
Foodie Cakeontherun has shared her recipe for summer roast potatoes and they are a must-try, may it be accompanied by a juicy hot dog and corn on the cob, or with sliced beef, gravy and all the trimmings.
Flavoured with fresh mint leaves, lemon juice and chilli flakes, her super crunchy spuds taste fresh yet comforting and can be baked in the oven or in an air fryer if you have one. They are super easy to make and require very little skill.
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The recipe below is for a single-serving, but simply increase the quantities to however many people you are entertaining. They are naturally gluten free and vegan friendly, and taste delicious hot freshly made.
Summer roast potato recipe (serves 1)
Ingredients:
- 1 large potato
- Drizzle vegetable oil
- Juice half a lemon
- A few fresh mint leaves
- Pinch salt, pepper, chilli flakes
Method:
- Chop potato into large chunks, leaving skins on.
- Boil the chunks in water for 10 minutes, either on a hob or in the microwave.
- Drain and dry then drizzle over oil and lemon, and sprinkle over mint, salt, pepper and chilli flakes.
- Air fry on 200C for 15 minutes or oven bake for 25 minutes until crunchy.
- Serve hot with extra fresh mint leaves.
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