Posted on by Cary Gersh

Roast Potatoes with Lemon, Rosemary and Thyme

Roast Potatoes with Lemon, Rosemary and Thyme
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1168 calories
271 g
0 g
2 g
33 g
1 g
1559 g
263 g
13 g
0 g
1 g
Nutrition Facts
Serving Size
1559g
Amount Per Serving
Calories 1168
Calories from Fat 19
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 263mg
11%
Total Carbohydrates 271g
90%
Dietary Fiber 24g
94%
Sugars 13g
Protein 33g
Vitamin A
2%
Vitamin C
290%
Calcium
28%
Iron
75%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 lbs new potatoes
  2. 2 lemons, plus an extra lemon half
  3. 7-8 garlic cloves, skin on, lightly squashed
  4. Several sprigs rosemary
  5. Several sprigs thyme
  6. olive or rapeseed oil
  7. sea salt
  8. freshly ground black pepper
Instructions
  1. Wash the potatoes to remove the dirt but try not to remove the skins. Up to, say, golf-ball size, they can be roasted whole, but any larger than that and they should be cut into halves or quarters. Parboil the potatoes in a pan of salted water for 5 minutes, then drain and leave to dry for a minute or two.
  2. Cut the 2 lemons into thick slices. Put the potatoes in a roasting dish and scatter over the lemon slices, garlic, rosemary and thyme. Trickle oil generously over everything and toss the whole lot together with your hands, making sure each potato is covered in oil. Season well with salt and pepper. Bake in an oven preheated to 200°C for 35–40 minutes, turning everything at least once, until the lemons are starting to caramelise and the potatoes look irresistibly golden brown.
  3. Squeeze on the juice from the extra lemon half, sprinkle with a little more salt and serve immediately.
Adapted from River Cottage Cookbook
beta
calories
1168
fat
2g
protein
33g
carbs
271g
more
Adapted from River Cottage Cookbook
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