- 600g new potatoes (small is best - I used Jersey Royals), washed
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 1 tsp black peppercorns
- 2 heads garlic, broken into cloves
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 1 lemon, sliced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 lemon thyme sprigs, plus 1 tsp picked leaves to serve
- 300ml good rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
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.
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.