I’m sure you’ll agree, there’s something rather comforting about a mound of roasties. Whether it’s accompanying a satisfying pub roast lunch or a homemade meal for the family, you can’t go wrong with roast potatoes.
However, I must confess something here before we continue…I like to mix my roasts up. Traditional roast dinners aren’t necessarily my thing, but throw in an infusion of flavours and I’m sold.
So when I was faced with a stack of new potatoes, a leftover lemon from gin and tonics last week and a clove of garlic, it would be rude not to chuck them all in together!
I love my food packed with flavour so this recipe was definitely a winner!
What do you need?
- Potatoes – new, charlotte, maris piper or waxy potatoes work
- 1 red onion
- 1 leek
- 1 courgette
- 1 lemon sliced
- 3 cloves of garlic
- Olive oil – be generous!
And quite simply, chop the veg, slice the lemon, peel the garlic – throw into a roasting dish and you’re away!
I have an electric oven so I roasted my potatoes and veg at 200 degrees for 40 minutes. And..success! They were deliciously soft and roasted whilst perfectly infused with the lemon and garlic!!
Accompany with fishcakes, chicken or sea bass for the perfect accompaniment to any main mail!