Riverford Wicked Leeks
Roast potatoes with lemon, rosemary and thyme recipe image

Print Roast potatoes with lemon, rosemary and thyme

Crisp and caramelised from roasting, tart and tangy from the lemons, this variation on traditional roast potatoes makes a particularly good side for chicken or fish, accompanied by a bitter leaf salad.


  • 1.5kg fairly waxy potatoes (such as Marfona, Orla or Triplo), washed but not peeled, cut into halves or quarters, depending on size
  • 2 lemons, cut into thick slices, plus an extra ½ lemon to finish
  • 7–8 garlic cloves, unpeeled, lightly smashed
  • 4 fresh rosemary sprigs
  • 6 fresh thyme sprigs
  • 4 tbsp olive oil
  • Salt & pepper


  1. Preheat oven to 180°C/Gas 4. Put the potatoes into a pan of cold salted water, bring to a boil, then simmer for 10 minutes. Drain and let dry in a colander for a few minutes.
  2. Transfer to a roasting pan and scatter over the lemon slices, garlic, rosemary and thyme. Drizzle over the oil and toss together with your hands, making sure each potato is coated in oil. Season well.
  3. Roast for 35–40 minutes, turning everything once or twice, until the lemons are starting to caramelise and the potatoes are golden brown. Squeeze over the extra lemon half, sprinkle with a little more salt and serve immediately.

Cooks notes

Variations * Small waxy potatoes such as pink fir apples and Charlottes can be halved lengthways, tossed with oil and salt and roasted from raw at 180°C/Gas 4. * Toss the potatoes with a tablespoon of wholegrain mustard before roasting for more of a zing.

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