Roast Potatoes with Lemon, Rosemary and Thyme

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Preparation info

  • Serves

    6

    as a side
    • Difficulty

      Easy

Appears in

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

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

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