Crispy Sliced Roasted Potatoes with Lemon and Garlic

Now I spied these a while back in the Delicious magazine but I noticed they peeled the potatoes and as we all know the skin of a potato is where all the vitamins are so I left the skins on. Plus their recipe serves 4-6 and there are only the two of us. So I set about giving it a go only in a smaller size.

To serve 2 you will need a 500ml oven dish - which actually looks quite small but we're talking potatoes here and since we're both trying to watch our weight (yes once again) we do not need to unnecessarily stuff our faces with loads of potatoes; although we quite easily could of course 😋 

Crispy Sliced Roasted Potatoes with Lemon and Garlic

You really do need to cut them very thinly as they will still take a while to cook but the end result is well worth the wait. I used my Kenwood Chef to do the work for me but you could use a mandoline slicer. Anyway I altered the original recipe to serve 2 people. If you're not sure how big or small your dish is here's an easy Top Tip to find out - just fill your oven dish with water and then tip into a measuring jug and if it comes to 500 ml then that's the size of your dish - simples 😉

The end result was something quite special. Great side dish for a dinner party or whenever you feel like just being fancy. Double the recipe for a 1 litre oven dish to serve 4

Crispy Sliced Roasted Potatoes with Lemon and Garlic

Yield: 2

Crispy Sliced Roasted Potatoes with Lemon and Garlic

They do take a time to cook but the end result is something special. Crispy around the edges but soft melt-in-the-mouth lemon, garlic potatoes underneath.
prep time: 10 minscook time: 1 hour and 10 minstotal time: 1 hours and 20 mins


Enough for a 500ml oven dish
400g floury potatoes such as Maris piper
2 tablespoons olive oil
1 fat clove of garlic - very finely chopped 
Grated zest and juice ½ a lemon
pinch dried thyme
pinch dried oregano
1 fresh thyme sprigs - leaves picked 
Sea salt – to season


Thinly slice the potatoes about 0.25cm thick. The easiest way to do this is to use a mandoline or the slicing attachment on a food processor. Put the slices in a large bowl of cold water as you go.

Heat the oven to 200°C/180°C fan/gas 6. 

Drain the potatoes and dry well with kitchen paper. Stack the potato slices upright in lines that run the length of the oven dish then pack them tightly together so they support each other. 

Mix the olive oil, garlic, lemon zest and juice with the dried thyme and oregano. Drizzle over the potatoes, and then sprinkle with sea salt and the fresh thyme leaves. 

Bake for 60-70 minutes until crisp and golden. You will need to cover with foil probably after about 30 mins or so  otherwise they will go too brown and possibly burn. 

Test that the centres of the potato slices are soft and cooked through with a skewer before removing from the oven.
Created using The Recipes Generator

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