Roasted garlic & lemon hassleback potatoes.
Medium sized roasting potatoes, washed and skins left on
8 cloves garlic, skins left on but squashed
4 sprigs fresh thyme, leaves picked
Plenty of good olive oil
Sea salt and black pepper
Preheat the oven to 220C/200C fan/Gas 7.
Place a potato on a chopping board and hold it firmly with one hand. With a sharp knife, carefully make slices about 1-2mm apart, widthways across the potato, cutting down two thirds of the way through – the base needs to remain intact to hold the potato together. Do this for all eight spuds and then set them on a baking tray, sliced-side up.
Slice the lemon in half and squeeze lemon juice over the potatoes, then reshape the lemon halves as much as possible and slice them into thin rings. Scatter these over the baking tray with the garlic and thyme. Drizzle generously with olive oil, getting as much as you can into the cuts made in the spuds. Sprinkle liberally with salt and pepper and roll everything around so that the potatoes are all nicely coated.
Sit them the right way up again and bake for 25 minutes. At this point, pick out the lemon slices and garlic and set aside (you can eat the garlic with the potatoes later and the lemons make the dish look beautiful when presented, but if you leave them in the whole time they will burn).
Baste the potatoes in any juices then return them to the oven for a further 35 minutes until crispy on top and with a tender, creamy base.
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