LUNCH RECIPES WITH POTATOES RECIPES

Steps:

• 1. Preheat the oven to 180°C/350°F/gas 4.
  2. Peel and thinly slice the potatoes, and peel, halve and finely slice the onions. Pick the sage leaves and finely slice most of them, leaving some whole.
  3. Arrange a layer of sliced potatoes over the base of a 20cm x 30cm baking dish, followed by a layer of sliced onions, a scattering of sliced sage and a pinch of sea salt and black pepper. Keep alternating layers of potatoes and onions, lightly seasoning each layer and finishing with a layer of potatoes that slightly overlap each other.
  4. Pour over the stock, season the top layer with a little salt and pepper, then scatter over the whole sage leaves and grate over the Parmesan.
  5. Pop little dots of the butter all over the potatoes, then bake at the top of the oven for 1 hour, or until the top is golden and the potatoes are cooked through.

Steps:

• This recipe works great as a stand-alone dish, but also as a component in Jamie’s Summery Feast from Together – see the full collection of menus here. GET AHEAD Scrub the potatoes, chop into 3cm chunks, and parboil in a large pan of boiling salted water for 10 minutes. Drain and leave to steam dry for 2 minutes, while you use a speed-peeler to strip the peel off the lemons. In your largest roasting tray, toss the potatoes with the lemon peel and juice, 2 tablespoons of olive oil and a pinch of sea salt and black pepper. Cool, cover and refrigerate overnight. TO SERVE Once the lamb is resting, turn the oven up to 200°C/400°F/gas 6. Roast the potatoes for 1 hour, or until beautifully golden and crisp, tossing gently halfway through.