Lemon and parsley roast potatoes served with grilled sirloin
Serves: 4 – 6
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Directions
- Combine the potatoes, lemon juice, salt, 30ml (2 tbsp) of the butter in a large frying pan and add cold water just to cover. Bring to a boil over medium heat and cook until the potatoes are tender, for (+/- 30 minutes). Increase the heat and boil rapidly until the pan is almost dry, for (+/- 20 minutes)
- Carefully remove half of the potatoes to a plate and arrange the remaining potatoes cut side down in a single layer. Reduce the heat and cook undisturbed, until golden brown for (+/- 10 minutes). Remove, add butter and repeat until all the potatoes are done
- Once all the potatoes are done, return all to the frying pan, add remaining butter and parsley to toss to combine, season and serve with the sirloin
Ingredients
- 2 kg potatoes, skin on halved lengthwise
- Juice of 2 lemons
- Salt, to taste
- 125 g butter, cubed
- 125 ml (½ cup) fresh parsley chopped
- 6 x 250g sirloin, grilled