Recipes

Roast potatoes, courgettes, lemon and pinenuts

Roast potatoes, courgettes, lemon and pinenuts. Photograph: Patrick Browne

Paul Flynn's face
Paul Flynn
Sat Apr 16 2022 - 06:00
Serves: 8
Course: Side Dish
Cooking Time: 0 hr 45 mins
Ingredients
  • 1.5kg baby potatoes
  • 50mls olive oil
  • 2 sprigs of thyme
  • Salt and black pepper
  • 2 cloves of garlic, peeled and sliced
  • 1 small red chilli, deseeded and diced
  • 2 courgettes, sliced into ½cm rounds
  • 60g pinenuts
  • Juice of half a lemon

1 Set the oven to 180 degrees.

2 Slice the potatoes into two or three, depending on their size, then put them into a roasting tray with the olive oil and thyme and then season with salt and pepper.

3 Roast for 20 minutes, until they are nearly soft, then add the garlic, chilli, courgettes and pinenuts.

4 Cook for a further 15 minutes, keeping an eye on the pinenuts as they can burn very easily.

5 Remove from the oven, add the lemon juice, and more salt and pepper.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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