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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
