I recently found out my husband loves lemon on his dishes such as chicken, so decided to give this recipe a go. Let’s say he loved it! With my batch last night I only used Rosemary for the herbs but you can also use dried herbs such as Oregano and Thyme.
Also, instead of olive oil, you can also use butter or another oil instead (or combine them all, who knows!) and in the original recipe you are meant to use 1 whole garlic bulb broken into 4 pieces and put it in the oven with the potatoes but take it out earlier than the finish time but I didn’t have any on hand so I used garlic granules all over the potatoes and turned out delicious. I served these alongside my Lemon Butter Chicken.
6 – 8 large potatoes, peeled and cut
Juice of one lemon
¼ cup olive oil
½ tsp salt
½ tsp cracked pepper
1 ½ tbs dried rosemary
Sprinkling of garlic granules
Parboil the potatoes in salted water for about 5 minutes.
Preheat oven to 180°C and heat a baking tray to hold your potatoes – this will prevent them from sticking to the pan.
After parboiling, drain the potatoes and let them stand for five minutes and then toss the potatoes with the lemon juice. Toss well so the potatoes absorb the juice.
Add salt, pepper, herbs, garlic and olive oil.
Place everything into the preheated baking tray. They should sizzle when they hit the pan.
Roast the potatoes for approx. 60-75 minutes or until nicely golden, ensuring you turn them every 20 minutes or so.