Lemon and Garlic Roasties

Gorgeous lemony garlic roast potatoes! oooooh hello! Get in my face.

A twist on the classic roast potatoes inspired by my ‘Around The World In 80 Potatoes’ trip to Greece. These lemon and garlic roasties are absolutely perfect with a roast chicken and will make you the King/Queen of the Sunday Roast. I’m telling you. I desperately wanna book a trip to Greece now.

I also love to serve these spuds on a summers eve whilst the BBQ is going and you’re sipping on something fruity. Or if you’re like me and still love a roast dinner no matter the weather, these are a great way to give your roast a summery twist. But, if you’re getting all the grecian vibes from this dish, serve alongside my chicken gyros and you’ll legit think you’re on holiday.

For something a lil bit fancier, try my lemon roasted potatoes with feta dressing , which I made on Saturday Kitchen (and noooo I didn’t say a rude word on that episode) and it went down an absolute treat. Serve with chicken skewers to complete the dish.

By Poppy Cooks

https://www.poppycooks.com/recipes/lemon-garlic-roasties/

Prep Time: 20 mins

Cook Time: 1 hr

Total Time: 1 hr 20 mins

Serves 4

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Ingredients

Metric Imperial

Metric

4-6 potatoes (Maris Piper work well)
Juice of 1 lemon
50ml chicken stock
2 tsp dried oregano
2 tsp fine semolina
1 garlic clove, minced
50ml oil
Salt and pepper to season

Imperial

4-6 potatoes (russet of yukon gold potatoes work well)
Juice of 1 lemon
2fl oz chicken stock
2 tsp dried oregano
2 tsp fine semolina
1 garlic clove, minced
2fl oz oil
Salt and pepper to season

Instructions

Peel and quarter your spuds, place them in a pan of cold salted water, bring to the boil and cook for 15-20 mins until tender.
Meanwhile, pre-heat the oven to 180°C/350°F/Gas Mark 4.
Next, place a tray in the oven with the oil. Let this get nice and hot!
Drain off the spuds and leave to steam dry. To do this, simply leave your drained spuds in the colander, place them on top of the empty pan and cover them with a tea towel for 10 minutes. This will help then get extra fluffy and crispy!
Give the spuds a toss so that they break down a little on the sides. Get em nice and fluffed up.
Put the spuds in the hot oil tray that’s been in the oven and give them a toss, cook for around 30 mins.
In that time, mix all the other ingredients together.
Take the spuds out of the oven and turn it up to 200°C/400°F/Gas Mark 6.
Pour the lemony liquid over the potatoes and give them a mix then return them to the oven for a further 30 mins.
Season and sprinkle with some parsley if you fancy! Enjoy!