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Lemon & Rosemary Roast Potato
found in Side Dishes - Potato based Sides

Serves:    10    (original recipe serves 6)
icon Vegetarian    icon Vegan    icon Nut Free    icon Gluten Free    icon Dairy Free

Prep: 5 minutes
Cook: 1 hour

Difficulty:     
Easy

A delicious accompaniment to the Sunday roast!

Ingredients  scales
  • 21⁄2kg new potatoes, smallish size and sliced lengthways21⁄2kg new potatoes, smallish size and sliced lengthways
  • 31⁄2 lemons, sliced lengthways into quarters31⁄2 lemons, sliced lengthways into quarters
  • 34g rosemary34g rosemary
  • 5 tbsp olive oil5 tbsp olive oil
  • 13⁄4 garlic bulbs13⁄4 garlic bulbs
Directions

1
Put the potatoes, lemons, rosemary and olive oil into a bowl and mix thoroughly.
2
Tip into a roasting tin and put in an oven heated to 190°C / 170°C (fan oven) / 375°F / Gas Mark 5.
3
Roast for about an hour. After half an hour throw in the garlic, mix well and turn the potatoes. The lemons will caramelise as they cook and the garlic will be soft and sweet.



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