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

Serves:    5    (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
  • 11⁄4kg new potatoes, smallish size and sliced lengthways11⁄4kg new potatoes, smallish size and sliced lengthways
  • 13⁄4 lemons, sliced lengthways into quarters13⁄4 lemons, sliced lengthways into quarters
  • 17g rosemary17g rosemary
  • 21⁄2 tbsp olive oil21⁄2 tbsp olive oil
  • 1 garlic bulb1 garlic bulb
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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