Roast potatoes with chilli, mint & preserved lemon from Simple: Effortless Food, Big Flavours (page 269) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dinnermints on January 05, 2026

    Great flavors - would be even better with some fresh Fresno chiles. I added some sliced olives, stirred in the garlic towards the end instead of sautéing it separately, and served with fried eggs (will serve leftovers with some roasted shrimp).

  • puddlemere on January 18, 2019

    Super simple and flavorful. Topped with a fried egg.

  • clcorbi on May 13, 2018

    Yum. What an amazing flavor combination, and so different from my standard roasted potatoes! These will definitely be made again. They're also dead simple.

  • Frogcake on November 05, 2017

    Great recipe! As noted by Jane, it comes together very easily. I happened to have some minced garlic in olive oil already so I just tossed the potatoes in that along with the minced preserved lemon (before roasting). Very delicious!

  • Jane on April 19, 2017

    The potatoes were very good and easy to do. Just oil-roasted small potatoes tossed with golden garlic, mint and preserved lemon at the end. I served them with the Seared tuna with preserved lemon, olives and avocado. Yes, I know it's a lot of preserved lemon but I love it.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.