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Greek potatoes with lemon and garlic recipe

Greek potatoes with lemon and garlic recipe

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Flavours from the Mediterranean are on your table with this super side of tender spuds. Maris Pipers make for a great boiling potato as they turn out nice and fluffy and hold the fresh, herby flavours nicely. Dish these up with a serving of meat for a meal that will go down a storm. See method

  • Serves 4 as a side
  • 10 mins to prepare and 50 mins to cook
  • 293 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 900g Maris Piper potatoes, cut into 3cm pieces
  • 1 small lemon, halved and finely sliced
  • 1 garlic bulb, cloves separated but left unpeeled
  • 5 bay leaves
  • 1 red onion, thickly sliced
  • 3 tbsp olive oil
  • 1-2 tbsp fresh thyme, oregano or parsley, chopped (optional)
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

    1230kj
    293kcal     15%

  • Fat

    12g 17%

  • Saturates

    2g 8%

  • Sugars

    3g 4%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 38.8g Protein 5.5g Fibre 4.9g

Method

  1. Preheat the oven to gas 7, 210°C, fan 200°C. Toss all the ingredients (except the herbs, if using) together in a bowl; season. Spread out in a large roasting tin and roast for 50 mins, stirring halfway to prevent the potatoes browning unevenly. Scatter over the fresh herbs, if using. Delicious served with roasted lamb or chicken.

Cook's tip: Try swapping the bay leaves for 1 tsp dried oregano, tossed through with the other ingredients before roasting.

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