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Garlic & lemon thyme poached potatoes

Garlic & lemon thyme poached potatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus resting
  • Easy
  • Serves 4

Cook new potatoes slowly in the oven to keep all their flavour. The leftover oil makes an amazing base for dressings to finish grilled fish or meat

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal276
fat17g
saturates1g
carbs25g
sugars2g
fibre4g
protein4g
salt1.2g
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Ingredients

  • 600g new potatoes (small is best - I used Jersey Royals), washed
  • 1 tsp black peppercorns
  • 2 heads garlic , broken into cloves
  • 1 lemon , sliced
  • 3 lemon thyme sprigs, plus 1 tsp picked leaves to serve
  • 300ml good rapeseed oil

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. In a casserole dish, add the potatoes, peppercorns, garlic, lemon slices and thyme sprigs with 1 tsp flaky sea salt, then pour over the oil. Put the lid on and cook for 45 mins.

  • STEP 2

    Once the potatoes are cooked, remove from the oven and leave to stand for 20 mins or so. To serve, remove the potatoes and garlic cloves from the oil and scatter the thyme leaves on top.

Goes well with

Recipe from Good Food magazine, May 2016

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A star rating of 3 out of 5.5 ratings
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