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Crispy Roasted Potatoes With Rosemary, Almond & Lemon Breadcrumbs

By September 22, 2016 easy dinners, healthy, recipe series, recipes, savoury

These crispy roasted potatoes with rosemary, almond and lemon breadcrumbs are the best roasted taters you’ve ever tasted! Twice cooked, crispy potatoes topped with a buttery breadcrumb mixture and melted parmesan – perfect as a side to any roast. 

Crispy Roasted Potatoes with Rosemary, Almond and Lemon Breadcrumbs | Anisa Sabet | The Macadames-8-7

I know it’s actually Spring so I shouldn’t be posting such wintery recipes, but it’s still a touch cold, and I actually made these and shot them in the dead of winter. I’ve had a bit more time on my hands since being off work looking after my darling daughter so have taken full advantage by practicing photography as much as possible.

Today’s recipe is a beautiful side for cooler weather. I served these with a beautiful roast pork with lots of crackling.

Cooking the potatoes twice is the secret to creating their super crispy outer while maintaining a tender middle. To make them even tastier, i’ve topped them with an olive oil, rosemary, almond and lemon bread crumb mix and some parmesan which crisps up beautifully after baking and adds a lovely flavour and crunch to the potatoes.

To prepare the potatoes you pop them into a saucepan, cover with cold water and bring to the boil then reduce heat and simmer for 5-10 minutes. You want them to be tender but not too much so. Then drain them into a colander and give them a good shake to scuff up the sides. Pour the potatoes into a large bowl, pour over olive oil and season with lots of salt and pepper. Pour them onto your baking tray and pop into the oven to bake. You should end up with super crispy and super delicious roasted potatoes.

To make the breadcrumb mixture, you toast the bread then drizzle it generously with olive oil, tear up into pieces and add with the garlic, almonds, lemon zest and rosemary into a food processor and process till breadcrumbs are formed. If it’s a bit too dry, loosen it with a little olive oil. Season generously with salt and some freshly cracked pepper and you’ve got an absolutely lovely topping for the crunchy potatoes.

I hope you enjoy this recipe and I look forward to hearing what you think.

Crispy Roasted Potatoes with Rosemary, Almond and Lemon Breadcrumbs | Anisa Sabet | The Macadames-1

Crispy Roasted Potatoes with Rosemary, Almond and Lemon Breadcrumbs | Anisa Sabet | The Macadames-4-4

Crispy Roasted Potatoes with Rosemary, Almond and Lemon Breadcrumbs | Anisa Sabet | The Macadames-2-2

Crispy Roasted Potatoes with Rosemary, Almond and Lemon Breadcrumbs | Anisa Sabet | The Macadames-10-1

Crispy Roasted Potatoes with Rosemary, Almond and Lemon Breadcrumbs | Anisa Sabet | The Macadames-9-8

Crispy Roasted Potatoes with Rosemary, Almond and Lemon Breadcrumbs | Anisa Sabet | The Macadames-7-6

Crispy Roasted Potatoes with Rosemary, Almond and Lemon Breadcrumbs | Anisa Sabet | The Macadames-13-11

Crispy Roasted Potatoes with Rosemary, Almond and Lemon Breadcrumbs | Anisa Sabet | The Macadames-16-13

Crispy Roasted Potatoes with Rosemary, Almond and Lemon Breadcrumbs | Anisa Sabet | The Macadames-3-3

Crispy Roasted Potatoes with Rosemary, Almond and Lemon Breadcrumbs | Anisa Sabet | The Macadames-6-5

Crispy Roasted Potatoes with Rosemary, Almond and Lemon Breadcrumbs | Anisa Sabet | The Macadames-11-10

Crispy Roasted Potatoes with Rosemary, Almond and Lemon Breadcrumbs | Anisa Sabet | The Macadames-14-12

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

What you need:

  • Large saucepan
  • Large mixing bowl
  • Baking tray lined with baking paper

Ingredients (serves 4):

  • 5-6 large potatoes

For the crumbs:

  • 2 pieces of bread, toasted
  • Olive oil
  • 2 cloves garlic , finely chopped
  • 1 handful whole almonds , finely chopped or processed
  • Zest of 1 lemon
  • 1 handful fresh rosemary
  • Himilayan pink salt or sea salt
  • Freshly ground black pepper

For seasoning:

  • Himilayan pink salt or sea salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • 1/2 cup parmesan, freshly grated

Method:

1. Preheat oven to 200°C.

2. To prepare the potatoes: pop the washed and cut potatoes into a large saucepan, cover with cold water and bring to the boil then reduce heat and simmer for 5-10 minutes. You want them to be tender but not too much so. Then drain them into a colander and give them a good shake to scuff up the sides. Pour the potatoes into a large bowl, pour over olive oil and season with lots of salt and pepper. Pour the potatoes onto your baking tray and pop into the oven to bake for 30 minutes. You should end up with super crispy and super delicious roasted potatoes.

3. Meanwhile, drizzle the toasted bread with olive oil, tear up into pieces and add with the garlic, almonds, lemon zest and rosemary into a food processor and process till breadcrumbs are formed, loosen with a little olive oil if required. Season with salt and pepper.

4. Five minutes before the potatoes are done, grab them out, sprinkle over your breadcrumbs, top with parmesan and pop back into the oven to roast for 5 minutes.

5: Serve warm, drizzle some more olive oil over the top and a dusting more of salt.

Storage: will keep covered in the fridge for up to 3 days.

Bon appétit!

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For another similar recipe, try my pink salt roasted artichokes and fennel.

Pink Salt Roasted Artichoke and Fennel | Anisa Sabet | The Macadames-14

Or my warm root vegetable salad.

Warm Root Vegetable Salad Basil Pesto Bush Dukkah | Anisa Sabet | The Macadames-28-9

Anisa xx

The Macadames | Anisa Sabet | Logo

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