Memory Morsels:

Replacing fatty foods like bacon, with fruits & vegetables can increase your memory & reduce your risk of Alzheimer’s.

Lemon Balsamic Potatoes

Lemon Balsamic Potatoes Prep time: 8 mins Cook time: 50 mins Serves: 6


  • 1 - large can cooked chickpeas in water (about 1 1/2 cups)
  • 2 TBSP - extra virgin olive oil
  • 2 TBSP - cinnamon
  • 1 TBSP - nutmeg
  • A good pinch of sea salt
  • Maldon salt to finish (optional)
  • Pinch of chili flakes (to taste)


  1. 1 Preheat oven to 400F.
  2. 2 Slice potatoes in half and place on a baking sheet. Pour oil, vinegar and half of 1 lemon over the potatoes and mix well. Before baking, season well with salt and pepper. Bake for 50 minutes or until a crispy brown colour, turning the potatoes once.
  3. 3 Before serving, squeeze the remaining lemon over the potatoes and a drizzle of extra balsamic vinegar.


This side dish is an excellent choice for brunch or dinner  
Any potato will work with this recipe. Try mini purple potatoes if your local grocer has them in season! You can use vegetable oil in place of sunflower oil.
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