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Nutrition: per serving

  • kcal227
  • fat9g
  • saturates1g
  • carbs35g
  • sugars2g
  • fibre3g
  • protein4g
  • salt0.29g
    low
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Method

  • step 1

    Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut into thick wedges. Put in a pan, pour in enough water to cover and bring to the boil. Simmer for 2 mins, then drain well, shaking the colander.

  • step 2

    Put the olive oil, lemon juice and rosemary in a roasting tin with some salt and pepper. Add the potatoes and toss well until they are coated and glistening. Leave to soak up the oil and lemon for 10 mins, then bake for 20-30 mins, shaking the tin halfway through until the potatoes are nicely browned and glossy.

Recipe from Good Food magazine, March 2006

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Comments, questions and tips (32)

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Overall rating

A star rating of 4.5 out of 5.48 ratings

CailinLondon

A star rating of 4 out of 5.

I used 2 potatoes, juice of half a lemon and thyme instead of rosemary. The subtle lemon flavour was lovely.

lucyrjones

Nothing terribly special about these. I didn't think that the lemon flavour really suited potatoes.

hungryd avatar

hungryd

No mention of the baked garlic clearly seen in the picture which was the reason I clicked on this recipe

gordonsfan

second time I`ve made these fab. For 2 I used 2 potatoes, 1 lemon a few cloves of garlic, super .

coconatalie

A star rating of 5 out of 5.

Did these this evening and really liked the lemony-ness. I think I'll do this again. I agree that they take longer than this to cook, though!

(Mine were ready after the other things I made, even though I put them in a bit early because of the existing comments!)

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