Lemon, Herb & Garlic Potatoes
Soft, moreish and perfect for dipping.
These lemony, garlicy, herby potatoes are great alongside stews and other main dishes, but also dipped into homemade hummus or with summer salads. For the best, use Maris Pipers, Charlotte or British baby potatoes.
What you’ll need (serves 4-6):
1kg Charlotte Potatoes
2tbsp Olive oil
1tbsp Dried mixed herbs (Thyme, Marjoram, Oregano, Parsley, Sage, Basil)
4 Garlic cloves
1/2 Lemon juice
Flakey salt and black pepper to season
How to make:
Set your oven to gas mark 7/220c
Either leave your potatoes whole or cut them in half/to the size of chips and add to a large bowl
Thinly slice your garlic and add to a bowl
To this bowl, add your olive oil, dried herbs and lemon juice
Pour the mixture over the potatoes and toss to coat, then add your seasoning and toss again
Evenly spread on a baking try and cook in the over for around 30 minutes or until the potatoes are soft and golden
Remove from the oven and sprinkly with more flakey salt
Enjoy hot or cold
Storage: These can be kept in the fridge for up to 5 days.