When I was growing up I was a super fussy eater. I mean, so fussy that the only thing I would eat was garlic potato slices. It wasn’t until I was about 12 that I tried my first roast dinner! Anyway, These potatoes are ones I concocted last year as a homage to those amazing garlic potatoes I used to adore as a child. These are the perfect mash up between the traditional roast potato and herby potatoes. My boyfriend is obsessed with them.
If you want an easy, slightly healthier alternative to your normal roast potatoes, then buckle up and take a look at my recipe…
Garlic, Lemon and Herb Roasted Potatoes
Serves: 2 Prep Time: 50 Minutes
- 3 Large Rooster Potatoes
- Zest of 1 Lemon
- 1 Large Clove of Garlic (or 2 Medium)
- 1 tsp Thyme
- 1 tsp Rosemary
- 1 tsp Oregano
- 1 tsp Parsley
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Butter or Margarine
- Preheat your oven to 190C and place a foil covered tray in there to heat up.
- Cut up the potatoes into medium sized pieces. You can peel the skin off but I prefer to leave it on, to add extra crispiness when cooked.
- In a pan of boiling water, add in the potatoes and a pinch of salt, and parboil for 4-5 minutes. You’ll know when to take them out if you can stick a fork through the flesh easily without breaking the potato.
- For the coating, in a large bowl add in the butter, lemon, garlic and herbs. Drain the potatoes and add into the bowl.
- Stir the mixture thoroughly to coat the potatoes, and use a fork to stab at the potatoes to fluff them up. This helps you achieve that golden brown crisp.
- Take your hot tray out of the oven and pour the potatoes onto it, spreading them out for even cooking. Bake at 190C for 40 minutes, or until perfectly golden.
- Serve with your favourite roast dinner!