“It is easy to halve the potato where there is love.” – Irish Proverb
What is it about a potato that always is on the comfort food list? Fried, baked, mashed, or roasted, it always manages to hit that spot. Even in its raw form it is used – for the skin! In most countries, this is part of a staple diet.
Potatoes generally provide the main “substance” part of a dish – to fill up your tummy where vegetables fall weak. Potatoes are an all time favourite in my house – there isn’t a single day that at least one potato dish has not been made.
A good side roasted potato sounds very simple, but I can assure you it requires a lot of patience in the oven, and at a perfect temperature. The trick is to par-boil them beforehand to reduce the oven time and ensure through-and-through cooking. Drizzle with olive oil, cut but unpeeled garlic cloves, lemon slices, sea salt, pepper and lovely scented rosemary.
There are many variations to make a simple roasted potato interesting, and I will continually share them with you, but for starters, I am in love with this dish – simply because not many know the wonderful flavour of roasted lemons with the potatoes.
I usually like to add in some capers as well for that extra tanginess, but I didn’t have any on hand today.
I bake the all the ingredients in a bake dish with foil lining the bottom and covering the top. Bake with the foil covering the ingredients for the first 15 minutes. For the next 15-20 minutes remove the foil from top to allow the potatoes to crisp up. Always serve this dish piping hot straight from the oven.
ABOUT:
Ensure the potatoes are par boiled and cut into bite sized pieces to ensure all pieces bake through uniformly.
When serving, gently peel off the garlic skins if possible.
