This post was originally inspired by Nigel Slater’s, Tender Vol 1.  

I loved the look of the roasted lemon segments—and the taste. As you bite into them, you get that quick hit of the lemon’s tartness, then a burst of juice, and then the caramelization of the rind to finish. Mmmm. Plus, the dish looks equally impressive pre- and post-roasting. It’s a ‘straight from the oven to the table’ type of dish—the kind I love—quick, easy, tasty, and a feast for the eye.

ROASTED POTATO & LEMON SEGMENTS, ROSEMARY & OREGANO

ingredients 

Desired quantity of potatoes, cut in half, then quartered

1 – 2 lemons, cut in thin segments (see photo)

sprigs fresh rosemary

sprigs fresh oregano

generous splash good quality olive oil

generous sprinkling sea salt flakes

cracked fresh black pepper

a mix of raw and pre-cooked ‘smashed’ potatoes (realised after boiling potatoes, did not have enough)

preparation 

  1. Preheat oven to 200 degrees Celsius.
  2. Add potatoes to a rectangular ceramic baking dish. Tuck the lemon segments and herb sprigs amongst the potatoes and sprinkle over sea salt flakes and pepper. Toss all ingredients together, then drizzle over olive oil and toss well.
  3. Roast in the oven for approximately 45 minutes —1 hour (depending on oven) until potato edges have crisped and browned and lemon segments begin to blacken. This gives the lemon a lovely charred flavour. Stir after about 20 minutes. If potatoes begin to stick to the dish, give a good scrape off the bottom, as this rough mashing creates crispier edges.

Serve as a light supper or side dish.

tip

*If you have ample time to spare or want to start preparation earlier (perfect for a dinner party), this dish works beautifully with ‘smashed potatoes’. Boil small, whole potatoes until tender. Drain, and place on a baking paper-lined tray until needed. Cut a cross in each, then press down on each with a fork so that they split open and the mashed bits are evident (more mashy, the crustier they become). Tuck the lemon and herbs amongst the potatoes. Drizzle the olive oil directly onto each potato and sprinkle the whole tray with the sea salt. Roast as above. No need to turn the potatoes as already cooked from the boiling. Time = approx. 30 – 45min. roasting.

Goodness shared from Donna