Tangy roast potatoes with lemon and thyme

Serve with roast lamb or pork to add a great flavour to the meal.

Serves 5-6

1kg small roasting potatoes, washed
1 Tbsp vegetable oil
1 lemon, sliced into thick slices
4 cloves garlic, peeled and sliced
2-3 sprigs of thyme
pinch salt
freshly ground black pepper, to taste

Preheat oven to 200°C.
Leave golf-ball size potatoes whole, slice larger potatoes into halves or quarters.
Place potatoes in a heavy-based saucepan. Add enough cold water to cover, bring to the boil, reduce heat and simmer for 5-6 minutes. Drain and allow to dry.
Place a roasting dish in preheated oven to heat. Remove from oven, add oil and potatoes, lemon slices, garlic and thyme and gently toss to mix.
Roast in preheated oven for 35-40 minutes, turning occasionally, until the lemons are starting to caramelise and the potatoes are golden brown and tender when pierced with a knife.
Sprinkle with salt and pepper and serve.