It's May everybody!!! Before you know it, we will be sipping mojitos, donning flip-flops and crankin' up the Beach Boys. Yes, summer is just around corner. In the meantime, I am enjoying all that spring has to offer when it comes to affairs of the taste buds.
Starting off the month with these crispy, lemony and fluffy on the inside potatoes. Who doesn't love a good spud? Yesterday, I put together a spring themed roasted Sunday lunch. Boy oh boy, was it ever good. Stay tuned this week for the rest of the recipes from that dinner. Apart from these potatoes there was a Stuffed Thyme & Lemon Chicken, Sherry Sautéed Asparagus & Carrots and Mike's Onion Gravy. All delicious and will be repeating it again before summer really does set in. I used to always think that roasted meals were just for cosy winter days, but nah, they can be for fresh and airy spring days as well.
These roasted potatoes were straightforward and simple. No parboiling or getting the baking sheet hot before hand. Just simple. I have another recipe on here for Perfect Roast Potatoes, which is a bit more involved but gives you literally a perfect roast potato. Take a look at those if you are looking for that extra crispy potato. Also, if you do look up that recipe you will note a huge amount of potatoes in the recipe. It was done for a crowd! These potatoes here in front of you, were done for a family of four but the recipe could probably stretch to six. That being said, you can easily add more potatoes and up your herbs a bit if you are feeding more than 4 people. Most recipes can be adapted, doubled or whatever.
Here's a few little tips to get your potatoes just right.
First of all I used an all purpose potato. They would be similar to a Yukon Gold if you are in North America or a Maris Piper if you are in the UK. These varieties are great for roasting, so get the right potatoes before you get started. Use a dish large enough so that the potatoes don't end up overlapping too much. It is okay if they overlap a little but make sure you don't pile them on top of each other. Get the marinade around every potato, yes every potato. Also, the cooking time may vary. Everyone's oven is different, right? Yesterday, these potatoes were roasted for 50 minutes. But they have taken less time in the past and sometimes up to and hour. So keep a good eye on your spuds so they are not sticking or burning on the bottoms. Not much else to say really as they are pretty straightforward and easy. Oh, yes you can substitute dry thyme but fresh is better if you have it. If using dry herbs, use about 1 - 1 1/2 teaspoons.
Check back this week for the rest of the recipes in this series to complete that spring themed Sunday lunch that you could have on your table this weekend!
Thyme & Lemon Roasted Potatoes
Serves 4 -6 / Prep time: 5 minutes / Cook time: 50 minutes
6-8 Medium sized potatoes, peeled,cut lengthways and each piece halved
6 Fresh Thyme sprigs, herbs removed from stalks (stalks discarded)
Zest of one lemon
3 Tablespoons olive oil
Fresh ground black pepper
Preheat oven to 375 degrees F.
In a small bowl combine the fresh thyme, lemon zest, olive oil, sea salt and black pepper. Stir well.
In a large shallow sided oven proof dish, toss in the potatoes. Pour over the marinade and stir really well until all potatoes are coated.
Roast for about 1/2 hour then remove from oven and shake the pan to loosen the potatoes. Put back into oven for a further 20 minutes or so. Remove from oven and serve straight away.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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