Roasted Potatoes with Herbs and Lemon
Slow-roasted prime joint with a savoury herb crust, served with golden dripping roast potatoes, Yorkshire puddings, and rich pan gravy.
Ingredients
- • 4 large potatoes (peeled and cut into chunks (approx. 200g each))
- • 1 vegetable stock cube (made up with 400ml boiling water)
- • 4 cloves of garlic (peeled and crushed)
- • 2 tsp fresh oregano leaves (stalks removed and roughly chopped)
- • 2 tsp fresh rosemary leaves (stalks removed and roughly chopped)
- • 2 tsp fresh thyme leaves (stalks removed and roughly chopped)
- • juice of 1 lemon
- • salt and black pepper (to taste)
- • lemon wedges (to garnish (optional))
- • fresh oregano, rosemary or thyme sprigs (to garnish (optional))
Preparation Steps
Preheat the oven to 180°C. Place the potatoes in a roasting tin and add the stock, garlic, oregano, rosemary, thyme and lemon juice. Season well with salt and black pepper, then toss the potatoes to coat them in the stock.
Cover tightly with kitchen foil and place in the preheated oven for 45 minutes. Remove the kitchen foil, turn the potatoes over and baste with the cooking liquid.
Return the uncovered potatoes to the oven and continue to roast for a further 30-35 minutes, until all the liquid has evaporated off, the potatoes are soft inside and turn golden with some crispy edges. Serve at once with a main dish of your choice.