This makes a great side dish to go with some other veggies or another savoury dish such as these mushroom risotto balls. The lemon and thyme do come through quite strong though so if you aren’t a big lemon fan you could try half a lemon instead of a whole one.
Lemon and Thyme Roast Potatoes
2016-01-14 04:31:05
Serves 6
Prep Time
10 min
Cook Time
35 min
Nutrition Facts
Serving Size
378g
Servings
6
Amount Per Serving
Calories 292
Calories from Fat 33
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 199mg
8%
Total Carbohydrates 60g
20%
Dietary Fiber 5g
19%
Sugars 3g
Protein 7g
Vitamin A
2%
Vitamin C
44%
Calcium
6%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 9 medium potatoes
- 1.5 tbsp olive oil
- 1 cup liquid vegetable stock
- 3 tsp minced garlic
- 2 tsp thyme
- 1 lemon
- Salt & pepper
Instructions
- Pre-heat the oven to 180°C.
- Clean the potatoes if needed and cut into chunks.
- Boil the potatoes until they are about half cooked.
- Put the oil, potatoes, stock, garlic, thyme and lemon chunks into a oven safe dish. Add salt and pepper to your preference and mix gently.
- Bake for approximately 20 minutes then increase the heat to 220°C and bake for another 15 minutes.
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