Garlic & lemon thyme poached potatoes

Garlic & lemon thyme poached potatoes

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(4 ratings)

Prep: 10 mins Cook: 45 mins plus resting


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

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal276
  • fat17g
  • saturates1g
  • carbs25g
  • sugars2g
  • fibre4g
  • protein4g
  • salt1.2g
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  • 600g new potatoes (small is best - I used Jersey Royals), washed
    New potatoes

    New potatoes

    n-ew po-tate-oes

    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…

  • 3 lemon thyme sprigs, plus 1 tsp picked leaves to serve
  • 300ml good rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…


  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.

  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.

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Comments, questions and tips

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27th May, 2020
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
25th Sep, 2016
was supposed to be 2 stars not 1 - they weren't inedible, just not worth the trouble
25th Sep, 2016
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 greasy, but didn't seem to benefit the cooking. The best thing about them was the roasted garlic that I squeezed over the potatoes once served, but not to the extent that I'd bother with all the faff again!
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