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Lemon, garlic & bay roast potatoes

Lemon, garlic & bay roast potatoes served on a decorative plate

Lemon, garlic & bay roast potatoes

Name: Lemon, garlic & bay roast potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Ingredients: 2kg Maris Piper potatoes; 1 garlic bulb, cut in half lengthways; 100ml rapeseed or sunflower oil; 8-10 fresh bay leaves; ½ tsp lemon zested

Good Food team

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Serves 8

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.5 out of 5.7 ratingsRate

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Take your roast potatoes to new levels of deliciousness with lemon, garlic and bay. They make the perfect side dish to a Sunday roast or Christmas dinner

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2kg Maris Piper potatoes
1 garlic

bulb, cut in half lengthways
100ml rapeseed

or sunflower oil
8-10 fresh bay leaves
½ tsp lemon

zested

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Nutrition: Per serving

kcal258
fat9g
saturates1g
carbs39g
sugars2g
fibre4g
protein4g
salt0.01g

Method

step 1

Peel and halve or quarter the potatoes, if large, so they’re all the same size. Put in a large pan and cover with cold water and a pinch of salt. Add one half of the garlic bulb. Bring to a simmer and cook for 10 mins until a knife goes easily through the potatoes, then drain well, reserving the garlic. Leave the potatoes to steam-dry in the pan for 10 mins. Heat the oven to 220C/200C fan/gas 7.
step 2

Pour the oil into a large baking tray or two smaller ones – it should cover the base of the tray, so add a little more if you need to. Heat in the oven for 10 mins until really hot. Carefully transfer the spuds to the oil, leaving lots of room between each one (otherwise they will steam, rather than roast) and coat in the oil, taking care not to splash yourself. Season, then add both halves of the garlic, blanched and not, and nestle the bay leaves underneath the spuds.
step 3

Roast for 40-45 mins, turning halfway through and coating in more oil, until golden and crunchy. Season with more salt and pepper, and zest the lemon directly over the potatoes so the essential oils spritz over the spuds. Serve with the roasted garlic in its shell.

Recipe from Good Food magazine, November 2019

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A star rating of 4.5 out of 5.7 ratings

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