Lemon and Paprika Rooster Wedges

Lemon and Paprika Rooster Wedges

Albert Bartlett

30 - 45 mins

Beginner

Servings

Albert Bartlett recommend that you use their recipe for your leftover spuds. Best with Creamy or Fluffy potatoes

Ingredients

4 medium sized Rooster Potatoes

2tbsp fresh lemon juice

2tbsp fresh grated peel lemon

½ tsp paprika

3 tbsp grated parmesan cheese

Instructions

Preheat oven to 220°C / Fan 200°C / Gas Mark 7 and place tray in the middle shelf.

Cut potatoes into wedge shapes, and place in a bowl with all other ingredients. Mix well then pop into the oven and cook for 40-45minutes until golden, turning occasionally.

Apple and parsnip soup

To a pan add a couple of peeled, chopped apples (the ones no one will touch as they have bruises) a couple of peeled, chopped parsnips, a couple of potatoes, water (about 500ml you can always add more) and a teaspoon of medium curry powder( adjust to taste). When the veg are very soft, blitz them until smooth, with a blender.  Serve with plain yogurt and chopped herbs. I usually freeze if not needed straight away

Lemon and Paprika Rooster Wedges

FIND A LEFTOVER FOOD RECIPE

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