This is a fantastic accompaniment to a variety of dishes that’s so easy to make it feels like you’re doing nothing at all. The flavour, however, is outstanding. But I’m not going to babble on about it here, all I’m going to say is that you must try them.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
Prep time: 5 minutes. Cooking time: 40 minutes.
Serves 3-4
Gluten Free
Ingredients:
3 tbsp coconut oil
750g – 1kg baby new potatoes, washed and dried
1 whole bulb of garlic, cut in half through the middle of the cloves
Salt and pepper
Juice and zest of 1 lemon
A few sprigs of fresh thyme
Method:
Preheat the oven to gas 7/220C/425F.
Put the coconut oil in a roasting tray and heat in the oven until quite hot. Meanwhile, even out the sizes of the new potatoes by cutting the larger ones in half.
When the oil is hot enough to sizzle the potatoes, drop them into the roasting tray, along with the two halves of the garlic bulb, then season with the salt and pepper and stir to coat everything in the oil. Place in the oven and roast for 30 minutes, moving them around half way through cooking.
After 30 minutes, pull the potatoes out and sprinkle on the lemon zest and squeeze on the juice. Mix the potatoes around again to evenly coat them and then place them back in the oven for another 10 minutes or so, until crisp and browned. When done, sprinkle on the fresh thyme and serve with your main dish.
20
20
20
20