Crispy Lemon Herb Roasted Potatoes make a sensational side with your family roast.
1 kg Maris Piper/Red Potatoes, peeled and chopped into chunks
3 Garlic Cloves
1 large Lemon
100ml Olive Oil
2 tsp Dried Mixed Herbs
Sea Salt and Black Pepper
Sprigs Fresh Rosemary
Large Roasting Dish
Pre-heat the oven to 200°C/Gas Mark 6.
Put the potatoes and into a large pan along with the unpeeled garlic, cover with cold water, season with some salt and bring to the boil.
Cover and cook for 5 minutes, then drain, discard the garlic and dry them over a low light, shaking to rough up the sides of the potatoes.
Transfer to a large roasting dish.
Grate the rind from the lemon then juice.
Combine the olive oil, lemon juice and the dried herbs in a jug, then season with some black pepper.
Pour over the potatoes, adding some sprigs of rosemary.
Roast in the oven for 50 minutes, turning the potatoes a few times during cooking.
Serve immediately, sprinkled with the lemon rind and some sea salt.
