Crispy Roasted Lemon Potatoes with Wild Garlic
Crispy Roasted Lemon Potatoes with Wild Garlic, a Spring twist on the classic Greek lemon potatoes. The wild garlic adds a punch of fresh, vibrant flavour and colour, while the potatoes are golden and crispy, and wonderfully comforting. It's a great side dish to enjoy throughout Spring, and makes a lovely addition to your Easter dinner menu.
Servings: 4 people
Calories: 187kcal
Ingredients
- 700 g potatoes ( 3 large potatoes, 1.5 lb)
- 5 tablespoon extra virgin olive oil
- 4 tablespoon lemon juice
- 125 ml chicken stock (broth, ½ cup)
- 1 teaspoon coarse sea salt
- ¼ teaspoon ground black pepper
- 2 cloves of garlic
- 25 g wild garlic (1 oz)
Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- Peel and cut the potatoes into wedges and add them to a large bowl together with 3 tablespoons of olive oil, lemon juice and half a teaspoon of salt. and a pinch of black pepper.
- Toss well to coat the potatoes, then transfer them onto a roasting tray , pour in the chicken stock, and roast them for 30 minutes.
- Meanwhile, chop the wild garlic, peel and chop the garlic cloves and add them to a bowl together with the remaining oil, salt and pepper.
- Mix well.
- Remove the tray from the oven, turn the potatoes over, and drizzle the wild garlic mixture on top.
- Return the tray to the oven and roast for a further 20 minutes or until the potatoes are golden and the liquid has fully evaporated.
Video
Notes
- Don't overcrowd the tray, or the potatoes will steam rather than roast
- Adding the wild garlic towards the end preserves the colour and flavour, if added too early, it may become bitter and will have a burnt look.
Nutrition
Calories: 187kcal | Carbohydrates: 6g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 637mg | Potassium: 57mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 0.4mg