Potato and broad beans traybake
This potato and broad beans traybake goes really well with grilled fish and meat, or can be served as a vegan main dish with a crispy salad on the side. If you use organic potatoes and you won’t need to peel them!
Ingredients
Method
- Preheat the oven to 200°C.
- Scrub and wipe the potatoes clean, then cut them into bite-sized chunks.
- Scatter them in a baking tray, season with salt & pepper, then drizzle with oil.
- Put the tray in the oven and bake for 10 minutes, then toss the potatoes and bake for another ten minutes.
- Cut the lemon into 4 pieces.
- Turn down the oven temperature to 180C.
- Take the tray out of the oven and scatter the tomatoes and lemon pieces around the potatoes, dust with the spices then toss well.
- Bake for 10 minutes, then add the broad beans and toss again.
- Bake for another 5-10 minutes until golden.
- Serve with chopped parsley scattered on top.