Lemon Roasted Potatoes
It’s time for L of the A-Z of Potatoes and we’ve gone all summery with my beautifully fragrant lemon roasted potatoes 🍋 🌞
When I hear the term ‘hot girl summer’, this is what I think of. Me absolutely smashing a bowl of hot, golden, zesty, semolina-coated spuds alongside a can of fanta Limon. Allllll the carbs before marbs baby.
Apart from them beginning with an L which is really convenient, the real reason I’ve opted for this spud is because if like me you’re currently in the UK, you’re probs looking out the window at rain and grey skies. It legit hasn’t stopped raining for the full of July and I AM OVER IT. We need some sunshine and these spuds are the next best thing. The hit of lemon and parsley will transport you to a Greek Island and give you all those holiday vibes. Then when you’ve finished them, you can go back to being a bit sad again that it’s still raining.
Semolina on roasties?
You may have noticed I have used semolina on my lemon roasted potatoes and I’ll tell you why… the addition of this ingredient gives the potatoes extra crunch due to its fine texture. It also absorbs moisture from the surface of the potatoes, so when roasted the moisture is drawn away allowing them to develop a golden-brown crust. Semolina also acts as a binder for the other seasonings, so it really makes sure all those lovely flavours adhere to your spuds. No lovely flavours are left behind.
Put down your umbrella, stay indoors and make these tangy spuds immediately.
Ingredients
- 4-6 maris piper potatoes
- Juice of a lemon
- 1 lemon sliced
- 2 tsp dried oregano
- 50ml chicken stock or vegetable stock
- 2 tsp fine semolina
- 50ml oil
- 1 cloves of garlic - minced
- Handful of chopped parsley (optional)
- 1 x veggie stock cube
Method
- First, peel and quarter your spuds. Then, place them in a pan of cold water, sprinkle in your stock cube and cook for 15-20 mins until tender.
- Meanwhile, preheat the oven to 180°C.
- Then, place a tray in the oven with the oil. You want the oil to get nice and HOT!
- Drain off the spuds and leave to steam dry for 10 minutes. To steam dry, simply leave the spuds in the colander they were drained in, and cover with a tea towel. This will help the roasties get extra fluffy and crispy.
- Once steam dried, give the spuds a toss so that they break down a little on the sides.
- Put the spuds in the tray that’s in the oven and give them a toss, cook for 30 mins. Watch out for any hot oil spitting.
- While your roasties are roasting, mix all the over ingredients together in a bowl.
- Take the spuds out the oven and turn it up to 200°C.
- Pour the lemony liquid over the potatoes, add the lemon slices and give them a mix. Then return them to the oven for a further 30 mins or until golden and crispy.
- Season and sprinkle with some parsley if you fancy!