Sunday, November 8, 2009

Lemon and Thyme roasted potatoes with garlic

Lucas Hollweg

Serves 4-6

Olive oil HINT The GArlic Shoppe Garlic Olive oil is wonderful $12.98
1.5kg medium floury potatoes, peeled and cut lengthways into quarters (like fat fingers)
Zest and juice of 1 large lemon
8-10 whole cloves of garlic, unpeeled
5-6 sprigs of thyme

Heat the oven to 180C/350F/Gas Mark 4. Place a roasting tin with a good layer of olive oil in the oven and allow it to get very hot. Drop the potato wedges into a large pot of boiling water, return to the boil and simmer for 8 minutes. Drain and allow to steam dry.

In a bowl, toss the potatoes together with the lemon juice and zest and some seasoning, allowing the edges to get a bit fluffy. Carefully drop the potatoes into the hot oil, toss to coat, then scatter over the garlic cloves and thyme sprigs. Put in the oven and roast for about 1½ hours, turning halfway through, until crisp and golden.

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