Golden roasted potatoes with garlic, oregano and herbs, finished with Lemon Press EVOO for a vibrant citrusy finish.
PREP
10 mins
COOK
45 mins
SERVES
4
DIFFICULTY
Easy
Ingredients
1 kg baby potatoes, halved or quartered
4 tbsp Full Fruit Lemon Press EVOO, plus extra to finish
4 garlic cloves, finely chopped
1 tsp dried oregano
½ tsp dried thyme
Sea salt
Freshly cracked black pepper
2 tbsp fresh parsley, finely chopped
Finely grated lemon zest, to finish
Method
1. Prepare the potatoes
Preheat oven to 200°C. Place the potatoes in a large roasting dish or on a lined baking tray.
2. Season
Add 3 tbsp Lemon Press EVOO, garlic, oregano, thyme, sea salt and freshly cracked black pepper. Toss until the potatoes are evenly coated.
3. Roast
Roast for approximately 40–45 minutes, turning halfway through, until the potatoes are tender with crisp, deeply golden edges.
4. Add the herbs
Remove from the oven and scatter over the fresh parsley and a little finely grated lemon zest.
5. Finish & serve
Drizzle with the remaining Lemon Press EVOO just before serving. Toss gently and serve warm.
THE OIL WE USED
Full Fruit Lemon Press EVOO
Bright, fresh and citrusy, our Full Fruit Lemon Press EVOO lifts crispy roasted potatoes with vibrant lemon flavour, beautifully complementing garlic, oregano and fresh herbs.
We acknowledge the Traditional Custodians of the land on which we grow and craft our olive oils—the Peramangk and Kaurna peoples of the Adelaide Hills and Murraylands. We pay our deepest respects to Elders past and present and recognise their continuing connection to Country, culture, and community.
