Greek-style lemon and bay potatoes
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Laura Edwards
Greek-style lemon and bay potatoes
Lemon and herbs add a zesty freshness to these crispy Greek-inspired roasties
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
339Kcal
Fat
13gr
Saturates
2gr
Carbs
48gr
Sugars
2gr
Fibre
5gr
Protein
5gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1.5kg Maris Piper potatoes, peeled
- juice of 2 lemons (reserve some zest to garnish)
- 100ml olive oil
- 300ml veg stock or water (use gluten-free stock if necessary)
- 3 garlic cloves, crushed
- 1 tsp dried oregano
- 6 bay leaves, fresh or dried
- 1 tbsp polenta or fine cornmeal (or semolina, if not avoiding gluten)
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Cut the potatoes into slices 5-7mm thick and arrange them in a large roasting tin (about 25cm x 35cm) – they should be just a couple of slices deep and slightly overlapping so that you have some edges sticking up.
- In a jug, mix the lemon juice, olive oil, stock, garlic, oregano, salt and a good grinding of black pepper. Pour all over the potatoes then tuck in the bay leaves and sprinkle with the polenta or cornmeal – this helps with the crisping process.
- Bake uncovered in the oven for 40 minutes until golden, then stir to turn the potatoes over. Return to the oven for another 30-40 minutes or until tender and golden brown with crispy edges, stirring once or twice.
- Scatter with lemon zest to serve, and 2-3 echalion remove the bay leaves before eating.
