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.

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5

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Total Reviews: 4

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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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  • on December 18, 2011

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    Great recipe, fantastic taste!!!!

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