Roast Potatoes with Lemon, Rosemary and Thyme

Name: Roast Potatoes with Lemon, Rosemary and Thyme
Yield: Serves 6 as a side
Ingredients: 4 tbsp olive oil; 1.5 kg fairly waxy potatoes (such as Marfona, Orla or Triplo), washed but not peeled, cut into halves or quarters, depending on size; salt and black pepper; ½ lemon to finish; 7–8 garlic cloves, unpeeled, lightly smashed; 4 rosemary sprigs; 6 thyme sprigs; 2 lemons, cut into thick slices, plus an extra

Preparation info

Serves
6
as a side

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Crisp and caramelised from roasting, tart and tangy from the lemons, this variation on traditional roast potatoes makes a particularly good side for chicken or fish, accompanied by a bitter leaf salad.

Ingredients

1.5 kg fairly waxy potatoes (such as Marfona, Orla or Triplo), washed but not peeled, cut into halves or quarters, depending on size
2 lemons

Side dish
Gluten-free
Vegan

Method

Heat the oven to 180°C/Gas 4.

Put the potatoes into a pan of cold salted water, bring to a boil, then simmer for 10 minutes. Drain and let dry in a colander for a few minutes.

Transfer to a roasting pan and scatter over the lemon slices, garlic, rosemary and thyme. Drizzle