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Lemon and garlic roast potatoes
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Serves: 6 as a side
2kg Waitrose & Partners King Edward Potatoes
6 tbsp vegetable oil
6 garlic cloves, peeled
2 Cooks’ Ingredients Unwaxed Lemons, zested and cut into wedges
1. Preheat the oven to 220˚C, gas mark 7. Peel the potatoes and cut into 4-5cm chunks. Put in a large pan and cover with cold, salted water. Bring to the boil, then simmer for 10-15 minutes. Drain the potatoes and leave to steam-dry for a few minutes.
2. Meanwhile, put the oil and garlic in a roasting tin and heat in the oven for 5 minutes. Add the lemon zest to the potatoes and season. Shake to roughen up the edges of the potatoes, then put them in the tin, turning in the oil until glossy. Add the lemon wedges and cook on the top shelf of the oven for 1 hour-1 hour 10 minutes, turning halfway, until crisp and golden. Sprinkle with sea salt, if liked.
This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2020.
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