Tangy roast potatoes with lemon and thyme

Tangy roast potatoes with lemon and thyme 250x250

Tangy roast potatoes with lemon and thyme

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.

Nutrition Information Panel

Per Serving [ Serves]
Energy 696 kJ
Protein 4.6g
Total fat
– saturated fat		 2.8g
0.3g
Carbohydrates
– sugars		 34.1g
0.5g
Fibre 3.9g
Gluten 0g
Sodium 8.0g
Gluten Free
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