Potatoes with Lemon
We made the simplest most delicious potatoes at The River Café, soaked in lemon, garlic slivers, oil and then baked in the oven.
500 g waxy potatoes
2 Garlic cloves
4 tbsp Marjoram leaves
Extra Virgin Olive Oil
1. Preheat the oven to 425 F.
2. Scrub and cut the potatoes in half lengthways, and each half again lengthways. Peel and chop the garlic. Cut the lemons in half lengthways, and each half into three and each third into half. Put in a bowl with the potatoes, squeezing the juice out of the lemon pieces with your hands as you mix.
3. Add the garlic, marjoram, salt and pepper, and enough olive oil to moisten well. Tip into an ovenproof dish.
4. Roast for 1/2 hour, until they are cooked and brown. Halfway through, turn the pieces over.
Originally featured in Cooking at the River Cafe