Super crispy herb and lemon infused baked potatoes sliced. Flavour packed , pretty potatoes to jazz up your Sunday Roast.
If you love crispy, tasty potatoes (that aren’t fried), you will enjoy this pretty version of roasted potatoes without the oil excess.
They have the flavour of Greek lemon roasted potatoes, (πατατες λεμονατες ) but with substantially less olive oil. The lemon plays an integral role, not only for the flavour but the citric acid in the lemon contributes in the crispy texture.
My potatoes were a waxy new season type which meant I could get away with scrubbing them well and leaving the skin on. It’s up to you if you choose to do the same.
1kg waxy potatoes
1 tbspn Lemon Thyme Leaves
Small handful of Lemon that sprigs
1/4 cup finely chopped flat leafed parsley
1/4 cup pure olive oil
1/4 cup freshly squeezed lemon juice
2-4 tbspns water
3 cloves garlic crushed
2 tbspns grated Parmesan cheese
Extra thyme sprigs
2 tbspns extra finely chopped parsley
Preheat oven to 180°C fan forced oven.
First thing first. My potatoes were large so I cut mine in the middle length-wise first. I like to lay the potato flat side down, so the flat side ends up lying on the baking dish. You will need a large dish, as the potatoes take up a lot of space.
Once you have cut the large potatoes in half as described above cut your potatoes vertically, most of the way down, not all the way down. Do this all the way across, then with your palm gently flan the potato so the cuts separate a little. This is so the dressing can seep into those cuts.
In a bowl mix the rest of the ingredients ( except cheese ) together. Place your potatoes in a bowl with the dressing and rub the potatoes so they are coated with the dressing, and the dressing has seeped through the cuts.
Spray baking dish with olive oil before adding potatoes. If you don’t have olive oil spray be mindful when pooring olive oil, it is only a film. We don’t want to have too much olive oil, otherwise they will turn out oily.
Place the potatoes flat side down on the baking dish, and poor any remainder dressing on top.
Strategically, sprinkle the parmesan equally over your potato.
Place the dish in the pre-heated oven and bake for aproximately 1.5 hours covered and sealed with foil. The baking time is when I prepare another dish or simply relax.
Tastes do vary, so check the potatoes after 45 minutes. Pierce one through with a scewer to access whether potato has cooked through the middle. Each oven is different, and the potato itself depending on how starchy it is so will the cooking time will vary. Remove the foil, we now want some colour on the potato. Bake for another 30-45 minutes.
Remove from the oven. They are always ready when the potato has a golden colour, and when turned over the under side is golden and crisp as well.
Add extra herbs on top.