Roasted Rosemary Potatoes with Lemons
“It is easy to halve the potato where there is love.” – Irish Proverb
What is it about a potato that always is on the comfort food list? Fried, baked, mashed, or roasted, it always manages to hit that spot. Even in its raw form it is used – for the skin! In most countries, this is part of a staple diet.
Potatoes generally provide the main “substance” part of a dish – to fill up your tummy where vegetables fall weak. Potatoes are an all time favourite in my house – there isn’t a single day that at least one potato dish has not been made.
A good side roasted potato sounds very simple, but I can assure you it requires a lot of patience in the oven, and at a perfect temperature. The trick is to par-boil them beforehand to reduce the oven time and ensure through-and-through cooking. Drizzle with olive oil, cut but unpeeled garlic cloves, lemon slices, sea salt, pepper and lovely scented rosemary.
There are many variations to make a simple roasted potato interesting, and I will continually share them with you, but for starters, I am in love with this dish – simply because not many know the wonderful flavour of roasted lemons with the potatoes.
I usually like to add in some capers as well for that extra tanginess, but I didn’t have any on hand today.
I bake the all the ingredients in a bake dish with foil lining the bottom and covering the top. Bake with the foil covering the ingredients for the first 15 minutes. For the next 15-20 minutes remove the foil from top to allow the potatoes to crisp up. Always serve this dish piping hot straight from the oven.
- 5 potatoes, mid sized, par boiled
- 10-12 cloves of garlic, unpeeled
- 4 tbsp fresh or dried rosemary
- 2 lemons, sliced
- 1 ½ tsp sea salt
- 1 ½ tsp pepper
- ¼ cup + 2 tbsp olive oil
- ¼ cup capers (optional)
- Cut the par boiled potatoes into mid-sized pieces. There is no need to peel the potatoes.
- In a foil-lined baking tray, place the potatoes, capers and rosemary.
- Cut the garlic cloves into halves and mix with the olive oil and seasonings and pour into the tray. Ensure to coat each potato piece with oil and seasonings.
- Cover the top of the baking tin with another piece of foil and bake at a preheated oven at 200°C for the first 15 minutes. Then remove the foil on top, stir, and continue baking for another 20 minutes, or until crisp enough.