Lemon, Garlic & Bay Roast Potatoes Recipe
Introduction
These lemon, garlic, and bay roast potatoes are crispy on the outside and tender inside, infused with fragrant herbs and a zesty twist. Perfect as a comforting side dish for any roast dinner or family meal.
Ingredients
- 2kg Maris Piper potatoes
- 1 garlic bulb, cut in half lengthways
- 100ml rapeseed or sunflower oil
- 8-10 fresh bay leaves
- ½ tsp lemon zest
- Salt and pepper, to taste
Instructions
- Step 1: Peel and halve or quarter the potatoes so they are all similar in size. Place them in a large pan, cover with cold water, add a pinch of salt, and add one half of the garlic bulb. Bring to a simmer and cook for 10 minutes until tender but not falling apart, then drain well, reserving the garlic. Leave the potatoes to steam-dry in the pan for 10 minutes.
- Step 2: Preheat your oven to 220°C (200°C fan or gas mark 7). Pour the oil into a large baking tray or two smaller trays, enough to cover the base. Heat the oil in the oven for 10 minutes until very hot.
- Step 3: Carefully transfer the potatoes to the hot oil, spacing them well to avoid steaming. Coat each potato in the oil, then season with salt and pepper. Add both halves of the garlic bulb (blanched and reserved) and nestle the bay leaves underneath the potatoes.
- Step 4: Roast for 40 to 45 minutes, turning the potatoes halfway through and coating them in more oil for extra crispness. They should be golden and crunchy on the outside.
- Step 5: Remove from the oven and season again if needed. Zest the lemon directly over the potatoes to release its oils and add bright flavor. Serve warm with the roasted garlic in its shell alongside for squeezing over.
Tips & Variations
- Use Maris Piper or another floury potato for the best crispy texture.
- Try adding a sprinkle of smoked paprika or rosemary for a different flavor twist.
- For extra crunch, shake the potatoes in the colander after draining to roughen their edges before roasting.
Storage
Store leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking tray and warm in a hot oven until crispy again, or gently fry in a pan. Avoid microwaving as this can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Yes, but floury potatoes like Maris Piper or King Edward work best for achieving crispy edges. Waxy potatoes tend to be softer and less crispy.
What can I do if I don’t have fresh bay leaves?
If fresh bay leaves aren’t available, dried bay leaves can be used instead, but add them early to allow the flavor to infuse. Alternatively, you can omit them and add a sprig of rosemary or thyme for a different fragrance.
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Lemon, Garlic & Bay Roast Potatoes Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6–8 servings 1x
Description
These Lemon, Garlic & Bay Roast Potatoes are crisp on the outside, fluffy on the inside, and bursting with aromatic flavors from fresh garlic, bay leaves, and a zesty lemon finish. Perfectly roasted to golden perfection using rapeseed or sunflower oil, this recipe brings a savory and fragrant twist to a classic favorite.
Ingredients
Potatoes
- 2kg Maris Piper potatoes
Flavorings
- 1 garlic bulb, cut in half lengthways
- 8–10 fresh bay leaves
- ½ tsp lemon zest
Other
- 100ml rapeseed or sunflower oil
- Pinch of salt (for boiling and seasoning)
- Freshly ground black pepper, to taste
Instructions
- Prepare the Potatoes: Peel the potatoes and halve or quarter them so all pieces are uniform in size. Place them in a large pan, cover with cold water, add a pinch of salt, and add half of the garlic bulb. Bring to a simmer and cook for 10 minutes until a knife easily pierces the potatoes. Drain well, reserving the garlic, and let the potatoes steam-dry in the pan for 10 minutes to remove excess moisture.
- Preheat the Oven and Oil: Preheat your oven to 220°C (200°C fan-assisted or gas mark 7). Pour the rapeseed or sunflower oil into a large baking tray or two smaller trays, ensuring it covers the base. Heat the trays in the oven for 10 minutes until the oil is very hot.
- Roast the Potatoes: Carefully transfer the potatoes to the hot oil in the baking tray, spacing them out well to avoid steaming. Coat them thoroughly in the oil without splashing. Season with salt and pepper, add both halves of the reserved garlic (blanched and raw), and nestle the fresh bay leaves underneath the potatoes.
- Cook Until Crispy: Roast the potatoes for 40 to 45 minutes, turning them halfway through the cooking time. When turning, baste the potatoes with more hot oil to ensure they become golden and crispy all over.
- Finish and Serve: Once roasted to a crunchy golden finish, season the potatoes again with salt and pepper. Zest the lemon directly over the hot potatoes to release its essential oils. Serve immediately with the roasted garlic still in its shell for squeezing out as a delicious accompaniment.
Notes
- Using Maris Piper potatoes is recommended for their fluffy texture when roasted.
- Make sure to space the potatoes well in the tray to prevent steaming and ensure crispness.
- Blanching half of the garlic in the boiling water sweetens its flavor before roasting.
- You can substitute rapeseed or sunflower oil with other high smoke point oils like avocado oil if preferred.
- The roasted garlic can be squeezed out and spread on the potatoes or eaten as is for a milder garlic flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Keywords: roast potatoes, lemon zest, garlic, bay leaves, crispy potatoes, side dish, oven roasted, Maris Piper
