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Lemon Roast Potatoes
with garlic and rosemary
Crispy on the outside, fluffy in the middle. These lemony-garlicy-herby potatoes are a delicious alternative to traditional roast potatoes. They’re a great accompaniment to just about anything – meat, chicken, fish, you name it!
Looking for something to pair them with? I recommend my Mojo Marinated Skirt Steak (meat option), Grilled Garlic & Lemon Poussin (poultry option) or Salsa Verde Salmon (pescatarian option).
- Prep Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
- Category: Vegan, Sides, Vegetarian, Veggies
Ingredients
Scale
- 1.5 kg Maris Piper potatoes, washed and peeled (optional, I leave the skins on)
- 180 ml olive oil
- 2 lemons, zest
- 1 lemon, juice
- 6 garlic cloves, crushed
- 4 sprigs fresh rosemary, leaves only, finely chopped
Instructions
- Cut your potatoes into large chunks – into 8 for large potatoes, into 4 for medium potatoes.
- Add the potatoes to a large pot and cover with cold water. Add plenty of salt (and I do mean plenty – the water should be sea-level salty) and bring to the boil.
- Once the water comes up to a boil, cook the potatoes for 4 minutes. Drain immediately and leave to steam dry for 10 minutes.
- Meanwhile, heat your oven to 220℃.
- Add the olive oil, lemon zest, lemon juice, garlic and rosemary to a large roasting tin. If you don’t have a roasting tin big enough to fit your potatoes in a single layer, divide the olive oil, lemon zest, lemon juice, garlic and rosemary between two roasting tins.
- Add the potatoes to the roasting tin and season with salt and pepper (yes more salt! The potatoes will only have absorbed a little of the salt during the parboiling process). Gently toss the potatoes in the lemony oil.
- Roast the potatoes for 30 mins. Flip then roast for a further 30 to 45 minutes, tossing the potatoes every so often to get them golden brown on all sides.
