Lemon Potatoes
Golden, tender and bursting with bright lemony flavour, these potatoes are the kind of side dish that sneaks in and steals the show. Roasted with garlic, oregano, stock and generous glugs of extra virgin olive oil, they soak up a tangy broth that gives crispy edges and fluffy, melt-in-your-mouth centres.
Potatoes aren’t just tasty (understatment), they’re complex carbs that keep your energy steady and packed with potassium for happy muscles and nerves. Add heart-healthy olive oil, immune-boosting garlic and a squeeze of vitamin-C-rich lemon, and you’ve got comfort food that also does good for your body.
Bonus points: let them cool and they turn into a gut-friendly superstar thanks to resistant starch, feeding your good bacteria and helping digestion. Plus, cooled potatoes are perfect for meal planning: pop them in the fridge and they’re ready to reheat or toss into a salad. Easy, versatile, and basically magic in your weekly meal routine.
Lemon Potatoes
6+ Plants
1kg potatoes
4 garlic cloves
1.5 cup stock of choice (e.g. chicken, vegetable)
1/3 cup lemon juice
2 tsp oregano
1/2 cup extra virgin olive oil
Healthy pinch of mineral salt
Aleppo pepper, optional
1 lemon, for garnish
Instructions
1. Pop oven onto 180C.
2. Cut potatoes into wedges and put into a baking dish (leave the skin on).
3. Slice garlic and sprinkle over potatoes, along with Aleppo pepper, oregano and salt.
4. Add stock, oil and lemon juice and mix through.
5. Cover with foil and bake in oven for 30mins or until potatoes are al dente. Remove from oven and allow to cool (for next day) or remove foil and drain off half the liquid (use the liquid for another meal or dressing).
6. When ready, place back in oven and bake until golden brown, mixing occasionally.
7. Remove from oven and serve with fresh lemon wedges. Enjoy!!
Add more plants:
Roast capsicum and red onion with the potatoes.
Toss the hot potatoes with baby spinach, rocket or chopped parsley to allow them to wilt slightly.
Stir through drained chickpeas in the last 15-20 minutes of the cooking to crisp them.
Serve as a meal - make it a bowl. Lemon potatoes, cucumber, cherry tomatoes, olives, herbs, a follow of hummus.