Lemony roast potatoes

Serves 2-4 people


  • 1lb of peeled potatoes
  • 3 cloves of garlic crushed
  • 2 lemons
  • 1 teaspoon of  dried oregano
  • Salt and freshly ground black pepper
  • a splash of extra virgin olive oil


Set your oven to 425F. Cut the potatoes and lemons into wedges. With your hands, squeeze the lemon wedges over the potatoes and mix the lemon and potato together in the baking dish. Add the garlic and oregano and a sprinkle of salt and some grinds of pepper. Mix it all up some more.

Place the dish into the oven for about 40 minutes. Half way through roasting give the potatoes a stir.  You now have a scrumptious potato treat.

A note about olive oil: if you can find it buy ones that say “first cold pressed” and definitely extra virgin because it is the least processed of all the types available. 



David Millett Publications

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