Lemon Roast Potatoes

Prep: 40 mins

Cook: 1 hr

These sticky roast potatoes are soft and tender with melt-in-your-mouth middles. They're inspired by patates lemonates, a Greek dish of oven baked potatoes that are the perfect accompaniment to your Easter roast.

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547 kcal
(per portion)

Ingredients you'll need

1½kg potatoes
2 garlic cloves
A handful of flat leaf parsley
2 lemons
1 tbsp vegetable stock powder
1 tsp dried oregano

From your kitchen

120ml olive oil
Sea salt + black pepper
450ml hot water

Step by step this way

1.
Preheat your oven to 180°C/Fan 160°C/Gas 4. Peel the potatoes and chop them into bite-sized chunks. Spread them out in a single layer in a roasting tin.
2.
Peel and finely chop the garlic. Finely chop the parsley stalks, setting the leaves aside for later. Finely grate the zest from the lemons. Add the garlic, parsley stalks and lemon zest to the potatoes with the dried oregano. Pour over 120ml olive oil. Season with salt and pepper. Turn to coat the potatoes in the oil and seasoning. Roast for 15 mins.
3.
Tip the vegetable stock powder into a heatproof jug. Half-fill your kettle and boil it. Add 450ml hot water to the jug. Stir to mix. Squeeze in the juice from the lemons.
4.
After 15 mins, take the potatoes out of the oven. Pour over the lemony vegetable stock. Return to the oven and roast for 45 mins till the potatoes are tender all the way through. Turn them halfway through.
5.
Transfer the potatoes to a warm serving dish. Drizzle over any lemony glaze from the tin. Garnish with chopped parsley leaves and serve.

Tip
Lover your leftovers
The roast potatoes will keep for up to 3 days in the fridge. Transfer them to a tub, seal and chill – they’re delicious eaten cold. Or try thinly slicing and frying them in a pan. Cover with beaten egg and bake until set.

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