Roast Potatoes with Lemon, Rosemary, and Thyme

Reprinted with permission from River Cottage Every Day by Hugh Fearnley-Whittingstall, copyright (C) 2009. Published by Ten Speed Press, a division of Random House, Inc.
TOTAL TIME: 57 min
Prep: 10 min
Inactive Prep: 2 min
Cook: 45 min
 
YIELD: 5 to 6 servings
LEVEL: Easy

ingredients

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Directions

Preheat the oven to 400 degrees F.

Wash the potatoes to remove the dirt, but try not to remove the skins. Up to, say, golf-ball size, they can be roasted whole, but any larger than that and they should be cut into halves or quarters. Parboil the potatoes in a pan of salted water for 5 minutes, then drain and let dry for a minute or two.

Cut the 2 lemons into thick slices. Put the potatoes in a baking dish and scatter over the lemon slices, garlic, rosemary and thyme. Drizzle oil generously over everything and toss the whole lot together with your hands, making sure each potato is covered in oil. Season well with salt and pepper. Bake for 35 to 40 minutes, turning everything at least once, until the lemons are starting to caramelize and the potatoes look irresistibly golden brown.

Squeeze on the juice from the extra lemon half, sprinkle with a little more salt, and serve immediately.

Photograph by Simon Wheeler (C) 2009
Recipe courtesy of River Cottage Every Day by Hugh Fearnley-Whittingstall. Read more about this cookbook on Devour.

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  • on November 12, 2013

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    Amazing. These were so tender and delicious. Guests at the party I went to absolutely loved them. Very easy to make -- 5 stars all around.

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  • on October 01, 2012

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    Tried these last night for dinner, and loved them (used the fresh herbs! I didn't really care for the lemon taste though (only used one lemon, so I made another batch (since the first pan went so quickly!, ommitted the lemon and added a little dill along with the fresh rosemary, thyme and garlic. DELICIOUS! Will be making these quite often. Winner!

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  • on December 31, 2011

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    Best potatoes I've ever made. I only used one lemon, and I did not squeeze extra juice over. I'm sure it would be delicious that way, I just didn't want quite that much lemon. Also, I used dry herbs in place of fresh. Hubby deemed these the best potatoes I've ever made. I'll make these again and again.

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