Greek Lemon Roast Potatoes

Crispy, herby deliciousness

OMG I love a spud (maybe it’s my Irish DNA). Just when I thought roast potatoes were practically perfect in every way. I discovered these.

Potatoes roasted with garlic and herbs in olive oil and lemon juice, are little flavour bombs. I could eat a bowl of these on their own. However, they’re also fantastic with chicken or fish. I have also been known to fry up left over ones (the only reason there were left overs was because I was physically incapable of eating any more) the next day and topping with a fried egg, yum!

Ingredients

750 Grams Potatoes

1 Lemon (juice only)

50ml Olive oil

1 Tsp Dried thyme

1 Tsp Dried oregano

1 Bulb of garlic

Salt

Par boiled potatoes, ready for the oven

Method

  1. Preheat your oven to 200 degrees
  2. Peel the potatoes, and cut into 3-4 cm chunks. Par bowl in salted water for 5 minutes
  3. Put an oven proof dish in the oven
  4. In a bowl, add the oil, herbs and lemon juice. Cut the bulb of garlic into four
  5. Drain the potatoes, add the garlic, and oil mixture then transfer to the preheated dish
  6. Put in the oven and bake for about 1 hour, mixing roughly every 20 minutes, until golden and crispy

2 thoughts on “Greek Lemon Roast Potatoes

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