Lemon and bay roast potatoes. 

I’m not much of a cook, but there are a few things I do well, very well. If you were to ask me what I’m best at – and let’s imagine you have asked me – I would say roast potatoes, with no hesitation. 

I like my roast potatoes perfectly crispy on the outside, whilst soft and fluffy on the inside, and I like them flavour-y, a plain roast potato, while still a very good thing, just doesn’t do it for me. 

I peel and cut a bag of potatoes, I use Maris Piper from Waitrose, (it does make a difference WHAT potatoes you use), I cut them roughly into quarters. 

Boiling them for just the right amount of time is very important, I boil them almost to the point of mashable, but not quite. When I can get a fork through to the middle with ease they are done. It takes around 8 minutes but depends on the size and the type of potato, so I hover over the pan, watching and prodding. 

After draining the water from the pan I pop the lid on, and while holding tight, so the lid actually stays on, I tip the pan over quickly, twice, this helps to get them nice and fluffy. 

I leave them be for a few moments, and pour some olive oil, a couple of good glugs, into my roasting dish, add a few lemon slices, four garlic cloves, and a few bay leaves.  


The dish goes into the oven for a couple of minutes, then I pour everything from the dish into the potato pan, put the lid on and give it one more upside down shake. Then tip it all onto the roasting dish, then I sprinkle the rosemary over the potatoes. 


Now, how long to leave the lemon in the dish for is a matter of preference, the kids like it best if I take them lemon out at this point, but I prefer the lemon to stay in the dish for the whole of the cooking time. 

I roast the potatoes for around 80 minutes on gas mark 7. Halfway through I’ll turn them all over. 

Then serve them without the lemon, garlic, or bay leaves. 

Perfect potatoes. 

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