Lemon-roasted potatoes with capers

Method

1. Put the potatoes in a large pan of salted water, bring to the boil and simmer for 10 minutes. Drain the potatoes in a colander and give them a shake to fluff up the edges.
2. If you're roasting the potatoes alongside a leg of lamb (see 'Goes well with'), when the lamb comes out to rest, turn up the oven to 220C/fan 200C/gas 7. Heat the oil in a large, sturdy roasting tin on the hob till smoking. Carefully add the potatoes to the oil, season, then put in the oven and cook for about 30 minutes, turning once or twice until golden. Add the lemon juice and capers halfway through the cooking time.

266 kcalories, protein 7.1g, carbohydrate 57.6g, fat 2.4 g, saturated fat 0.3g, fibre 4.4g, salt 0.36 g