Helen RandellRoasted lemon potatoes
June 27th 2011 10:50
Back to back recipes from the orange book with the flowers, I must be on a roll!
For an easy Friday night meal I knew I had a variation on these guys waiting in the freezer, I just wanted something to go with them. Considering these ones were made with roast pumpkin and spinach, I decided to make some baked potatoes to go with.
Flicking through the pages of my recipe book, I found this one for lemon roast potatoes. Very similar in flavour to the potatoes which are part of this roast (but without the worry of the chicken) I was impressed by the flavour, and also the crunch which these develop around their edges. The trick is the combination of oil and butter which they are cooked in. Perfect to accompany chicken and other roasted meats, you could also cut these into wedge shapes and serve as a snack on their own.
Roast Lemon Potatoes - serves 12
12 potatoes unpeeled, washed, quartered
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1/3 cup fresh lemon juice
1/4 cup olive oil
75g butter, cubed
1. Preheat oven to 200 degrees C. Place potatoes, oregano, salt, pepper, lemon oil and butter in a roasting pan. Toss until well coated.
2. Bake in preheated oven, turning once during cooking, for 45 minutes or until tender and the edges are crispy.
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