Roasted Potatoes with Herbs and Lemon
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Prep Time
10 MINS
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Cook Time
1 HR 20 MINS
- KCals 119
- Carbs 24G
6 Servings
Ingredients
- 4 large potatoes peeled and cut into chunks (approx. 200g each)
- 1 vegetable stock cube made up with 400ml boiling water
- 4 cloves of garlic peeled and crushed
- 2 tsp fresh oregano leaves stalks removed and roughly chopped
- 2 tsp fresh rosemary leaves stalks removed and roughly chopped
- 2 tsp fresh thyme leaves stalks removed and roughly chopped
- juice of 1 lemon
- salt and black pepper to taste
- lemon wedges to garnish (optional)
- fresh oregano, rosemary or thyme sprigs to garnish (optional)
Instructions
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Preheat the oven to 180°C. Place the potatoes in a roasting tin and add the stock, garlic, oregano, rosemary, thyme and lemon juice. Season well with salt and black pepper, then toss the potatoes to coat them in the stock.
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Cover tightly with kitchen foil and place in the preheated oven for 45 minutes. Remove the kitchen foil, turn the potatoes over and baste with the cooking liquid.
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Return the uncovered potatoes to the oven and continue to roast for a further 30-35 minutes, until all the liquid has evaporated off, the potatoes are soft inside and turn golden with some crispy edges. Serve at once with a main dish of your choice.