About the recipe This delicious recipe is simple to make and is packed full of flavour. Oregano and lemon are a wonderful flavour combination for potatoes, but other herbs such as marjoram, rosemary or thyme would work well too! TOP TIP: Soaking spuds before cooking them removes starch, helping them to crisp up in the oven quickly. The addition of vinegar to the soaking water helps the potatoes to form a thin crust, which means they retain their integrity as they cook.
About the Recipe
Ingredients
- 4 Root Zero Potatoes, sliced into 1 cm rounds
- 1 Tablespoon of Apple Cider Vinegar
- 1 Tablespoon of Olive Oil for roasting
- 4 Sprigs of fresh Oregano
- 1 Unwaxed Lemon, zested and sliced into 1cm rounds (ends reserved)
- 20g Parmesan cheese, finely grated
- A good pinch of Halen Môn Pure flaky sea salt
Directions
- Tip the sliced potatoes into a large mixing bowl and cover with 1cm cold water. Stir in the vinegar and set aside to soak for 30 minutes.
- Preheat the oven to 200°c.
- Lift the potato slices out of the soaking water and pat dry on a clean tea towel.
- Brush oil over the base of a roasting dish and lay the potato slices out so that they’re in an even layer, without overlapping.
- Drizzle oil over the surface of the potatoes, then sprinkle over a generous pinch of Halen Môn flaky sea salt.
- Roast in the oven for 20 minutes, turning the potatoes once.
- Remove tray from the oven and lay over the oregano sprigs, reserving a few leaves for garnish. Squeeze the juice from the ends of the lemons over the potatoes and place the slices in the tray.
- Return to the oven for 15 minutes until the potatoes are golden and lemon slices beginning to caramelise.
- Use a spatula to lift the cooked potatoes and lemon slices into a serving dish. Sprinkle over a pinch more Halen Môn flaky sea salt for added crunch and garnish with the reserved oregano and lemon zest.
- Scatter over the grated parmesan and serve alongside grilled meat, fish or vegetables.