A good summer recipe which is equally delicious hot or cold. It’s from “River Cafe Cook Book Easy” by Rose Gray and Ruth Rogers.
Ingredients
- 500 g waxy potatoes
- 2 garlic cloves
- 2 lemons
- 4 tbsps fresh marjoram leaves
- extra virgin olive oil
Servings:
Instructions
- Preheat the oven to 220 C, Gas 7. 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. Then cut each third in half. Put in a bowl with the potatoes, squeezing the juice out of the lemon pieces with your hands as you mix.
- Add the garlic, marjoram, salt and pepper, and enough olive oil to moisten well. Tip into an ovenproof dish,
- Roast for 30 minutes until they arte cooked and brown, turning halway through the cooking time.
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