Spaghetti With Potato, Sage and Lemon

READY IN: 50mins




  • Preheat the oven to 200ºC.
  • Thinly slice the potatoes, and place the potato slices on two lightly oiled baking trays, sprinkle with thyme, drizzle with a little olive oil and bake for 15-20 minutes, or until tender and golden. Set aside.
  • Add the spaghetti to a large saucepan of boiling water and cook until al dente.
  • Heat 1 tablespoon of oil in a large pot over a medium heat, add the onion and garlic, and sauté until softened.
  • Add the sage and sauté for 1 minute or until soft.
  • Add the drained spaghetti and toss to combine.
  • Pour in the stock or wine/vegetable stock, season with salt and freshly ground pepper, and toss together for 2 minutes.
  • Add the potato slices and lemon juice and toss for 1 minute further or until the liquid has reduced.
  • Remove from the heat and drizzle with a little olive oil.
  • Transfer the spaghetti to a large serving platter and sprinkle with the parmesan or pecorino.
  • Serve with crusty rolls and salad greens.