Oh these are good! Potato and citrus isn’t a combination that I tend to think of instinctively, but I guess that may be my northern European palate…
The British way with potatoes tends more towards pairing them with mint or parsley, that sort of thing. Or frying them or mashing them of course!
But slowly baked in a lemony, herby broth the potatoes soften but hold their shape and go a little sticky around the edges. Yum!
They’re great warm as part of a main meal, or cold in a salad too.
makes 4 servings
5 medium sized potatoes, peeled and cut into wedges
2 lemons, juiced
3 tbsp oil, I used cold pressed rapeseed
75 ml hot water
1 tbsp rice flour
1/4 tsp celery seed
1/4 tsp dried thyme
2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1 tbsp fresh parsley, chopped (optional)
Preheat the oven to 180 degrees c.
Put the potatoes in a roasting dish that holds them comfortably without being crowded.
Whisk together the lemon juice, oil, hot water, rice flour, celery seed and dried herbs and seasoning.
Pour the mixture over the potatoes. Cover with foil. Bake for 45 minutes stirring half way through.
Remove the foil and bake uncovered for 30 minutes.
The potatoes should be beautifully tender and a little sticky. Scatter the parsley on top just before serving.