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

Baked Onions

This was inspired by a Jamie Oliver recipe, but mine are slightly different because I made with what I had in the fridge. You can make these as a starter or lunch dish, they also make a nice side dish with a larger meal.

Serves 4

Ingredients

4 Onions (about the size of a tennis ball)

4 Slices of prosciutto (you could also use streaky bacon, or Parma ham

2 Tbsp Double Cream

1Tbsp Butter

2 Tbsp Breadcrumbs

2 Tbsp Parmesan

Salt & Pepper

Ingredients

  1. Peel the onions and put in a pot of water just coming to a boil. Turn down the heat and simmer for 15 minutes. Drain and allow to cool
  2. Cut the top of the onion and hollow about an inch of the centre of the onion and set to one
  3. Trim the bottom to make sure the onion can sit upright in a baking tray
  4. Chop the centre of the onion you removed, fry in the butter until it has started to colour, add the cream and salt and pepper then reduce the cream is no longer runny
  5. Wrap the hollowed out onion with a slice of prosciutto. You can use the woody part of a stalk of rosemary for more flavour if you have it. A cocktail stick works just as well at holding the prosciutto in place
  6. Divide the fried onions between the hollowed out onions, and top with the bread crumbs and parmesan.
  7. Bake in a preheated oven at 200 degrees for 20 minutes, until the topping is golden and crunchy