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Nutrition: per serving

  • kcal276
  • fat17g
  • saturates1g
  • carbs25g
  • sugars2g
  • fibre4g
  • protein4g
  • salt1.2g
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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.

Recipe from Good Food magazine, May 2016

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Comments, questions and tips (3)

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Overall rating

A star rating of 3.4 out of 5.6 ratings

Madjack

A star rating of 1 out of 5.

Disappointed with these, used Jersey Royals, fresh thyme from the garden, and a juicy lemon - they took longer to cook than stated, and the only real flavour came from the garlic that I smashed over them. Glad I only cooked for us, and not for guests

lseastwood

was supposed to be 2 stars not 1 - they weren't inedible, just not worth the trouble

lseastwood

A star rating of 2 out of 5.

Disappointing and not worth the effort. I expected the end result of this to be golden roasted new potatoes infused with the garlic, herbs and lemon. In reality, hubby and I agreed that the result was barely different from boiled new potatoes with a dollop of butter on top. The oil made them…

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