Ruby gem potatoes, with their firm flesh and deep red skin, are among my favourites to roast this way, but for a nutty flavour, try the knobbly anya potato.
Serves 6 people
Time 1 hour
INGREDIENTS
01 Heat the oven to 180C (200C non-fan). Place a large pot of water on to boil.
02 In a bowl, coat the potatoes with the olive oil and ¾ tsp sea salt and spread them over a roasting tray in a single layer, cut side down. Roast for 45-60 minutes, turning them after 30 minutes, until they are soft with crisp edges.
03 In the meantime, simmer the broad beans in the boiling water for a few minutes until plump. Transfer immediately to cold tap water.
Advertisement
04 Peel the skins from the beans by pinching the skin between your thumb and index finger and pulling it. Discard the skins.
05 Thinly slice the preserved lemons and roughly chop the mint and parsley.
06 While the potatoes are warm, combine with the beans, lemon and mint and parsley and serve.
