800g Roasting Potatoes
4 Tbsp Lemon Infused Borderfields Rapeseed Oil
3 tbsp Fresh Chopped Parsley
Salt and Pepper to taste
- Preheat the oven to 200°C.
- Peel the potatoes using a potato peeler and cut into 3-4cm chunks.
- Place in a baking tray and cover with the Lemon infused Borderfields Rapeseed Oil, parsley, salt and pepper. Toss to combine.
- Bake for 40 minutes, shaking halfway through, until beautifully golden on all sides.