The second recipe in our 12 recipes of Christmas is one of our own! You can’t beat a roast during these chilly winter months and of course, no roast dinner is complete without a pile of golden, crispy potatoes.
These lemony, garlicy roasties go perfectly with any roast dinner, but we have to say they pair particularly well with a roast chicken.
- 1 kg potatoes
- 2 lemons
From the pantry
- 1 bulb of garlic
- Fat of your choice (goose and duck give the crispiest potatoes, but oil works well too)
- Etai Organic Lemon and Thyme Sea Salt
- Lemon thyme
Preheat the oven to 200ºC/gas 4.
Peel and halve or quarter the potatoes depending on their size and cut the lemons into wedges.
Parboil the potatoes in boiling salted water for 10 to 12 minutes, until soft around outsides.
Drain well and return to the pan, place the lid on and give them a shake to fluff them up a bit.
Heat a few tablespoons of your chosen fat in a tray in the oven for a couple of minutes.
Scatter the whole garlic cloves in the pan, then toss in the potatoes, lemon wedges and a healthy sprinkling of lemon and thyme sea salt.
Toss until the potatoes are well coated in the oil/fat.
Pop back in the oven and cook for 45 to 60 minutes, turning every so often, until beautifully golden on all sides
Time to eat
Add a healthy glug of gravy and the rest of your roast of choice.