Roast Potatoes with Garlic and Lemon

By cserumga

Ingredients

• 1 lb long white potatoes
• 4 Tbsp olive oil
• 4 garlic cloves, unpeeled
• a few springs thyme and rosemary
• finely grated zest of 1 lemon
• 2 Tsbp butter, melted
• coarse sea salt

Preparation

Step 1

1. Cut the potatoes into quarters lengthwise, cover them with cold water, and let soak for 10 minutes. Drain, then pat dry. Heat the oil in a flameproof casserole dish and when it is really hot, add the potatoes and garlic.

2. Reduce the heat and brown the potatoes all over. Stir in most of the herb sprigs and the lemon zest, cover the casserole dish, and cook the potatoes in their own steam for 15 minutes. Remove the lid and turn the heat up to evaporate any water and crisp the potatoes.

3. Stir in the butter, pour the potatoes into a warmed serving dish, and scatter with plenty of salt and more herb sprigs.