Greek lemon potatoes
- Side
- 4
- 60 minutes
These Greek-inspired lemon roast potatoes are the the perfect summer alternative to the traditional British roast potato served up on a Sunday. Packed full of lemony, garlicky flavour, the potatoes are cooked in the oven with stock to give them melting fondant-like texture.
Ingredients
Metric
Imperial
Greek lemon potatoes
- 6 Désirée potatoes, or a similar semi waxy variety)
- 50ml of Carapelli Extra Virgin Olive Oil
- 6 garlic cloves, finely grated
- 150ml of chicken stock, or vegetable stock if preferred
- 1 lemon
- 3 sprigs of thyme
- flaky sea salt
- freshly ground black pepper
Method
Preheat the oven to 180ºC/gas mark 4
Peel the potatoes and cut in half or into 4, if they are very large. Place in a large baking tray with high sides and toss well with the oil and minced garlic
- 6 Désirée potatoes, or a similar semi waxy variety)
- 50ml of Carapelli Extra Virgin Olive Oil
- 6 garlic cloves, finely grated
Pour in the stock and add the thyme. Grate over the lemon zest, then squeeze in the juice. Season with salt and pepper and mix to combine. Place in the oven and roast for 45 minutes
- 150ml of chicken stock, or vegetable stock if preferred
- 1 lemon
- 3 sprigs of thyme
- flaky sea salt
- freshly ground black pepper
Check after 45 minutes, then turn the oven up to 200ºC/gas mark 6 and roast for a further 20–30 minutes until the stock has evaporated away and your start to get a little colour on the potatoes
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