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Lemon Roasted Potatoes

Try something different, these crispy sliced and staked lemon-roasted potatoes make a great change from the usual spud.

I spied these a good while back in the Delicious Magazine but I noticed they peeled the potatoes.

Lemon Roasted Potatoes
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Crispy Lemon Roasted Potatoes

But as we all know the skin of a potato is where all the vitamins are so I left the skins on mine plus it's easier too!

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 again).

So you see why we do not need to unnecessarily stuff our faces with loads of potatoes, although we quite easily could of course.

How to find the Size of a Baking Dish?

If you're not sure how big or small your dish is here's an easy top tip to find out, this method also works if you need to know the cup size of a baking dish.

However many cups it takes to fill the dish that's the cup size.

Just fill your 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 😉 You can do this to find out the size of a bowl too.

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.

The end result is 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 four.

Yield: 2
Author: Jan Bennett
Crispy Sliced and Stacked Lemon Roasted Potatoes

Crispy Sliced and Stacked Lemon Roasted Potatoes

They do take a bit of 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: 20 MinCook time: 1 H & 10 MTotal time: 1 H & 30 M


  • 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


  1. Thinly slice the potatoes about 0.25cm thick. 
  2. The easiest way to do this is to use a mandoline or the slicing attachment on a food processor. 
  3. Put the slices in a large bowl of cold water as you go to stop them going brown.
  4. Heat the oven to 200°C/180°C fan/gas 6.
  5. Drain the potatoes and dry well with kitchen paper. 
  6. 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.
  7. Mix the olive oil, garlic, lemon zest and juice with the dried thyme and oregano. 
  8. Drizzle over the potatoes, and then sprinkle with sea salt and the fresh thyme leaves.
  9. Bake for 60-70 minutes until crisp and golden. 
  10. You will need to cover with foil (probably after the first 30 mins or so) otherwise they will go too brown and possibly burn.
  11. Test that the centre of the potato slices are soft and cooked through with a skewer before removing from the oven.
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