Elevate your Christmas feast with the magical touch of RIO LARGO Olive Oil! Our Lemon & Garlic Roast Potatoes are the showstopper your festive table deserves.
Crafted with love and the finest ingredients, these Greek-inspired gems are a symphony of flavours. Imagine perfectly roasted potatoes, bathed in a delightful blend of Rio Largo Olive Oil, lemon juice, and homemade veg stock or bone broth.
We added a twist of zest with lemon peels, whole garlic cloves, and fragrant rosemary, creating a symphony of aromas that will enchant your senses.
INGREDIENTS:
- 1 ¼ cup stock – veg stock* or bone broth
- ¼ cup RIO LARGO extra virgin olive oil
- ¼ cup lemon juice
- 1 – 1 ½ kg potatoes, cut into large cubes
- 2 Tbsp lemon peels, tightly packed (use a potato peeler to get strips of the peel before juicing)
- 5-10 garlic cloves, whole unpeeled
- 4-6 sprigs rosemary
*We made our own stock using a few @GoodLifeOrganicSA goodies; delicious!
- 1 heaped tbsp onion & chives salt
- 2 tsp dried thyme
- 1 tsp Smoked Paprika
** Juice and peel of roughly 2 medium-sized lemons
DIRECTIONS:
- Preheat oven: 180°C /350°F.
- Mix the warm or hot stock, olive oil, and lemon juice together.
- In a baking pan that tightly fits all the potatoes without too much layering, place the potato cubes, lemon peels, garlic, and rosemary. Pour the stock mixture over.
- Cover the baking pan with foil and oven-roast for 80 minutes, checking after 60. There should be only a little liquid left in the bottom of the pan.
- Remove foil and roast on 200°C/ 400°F for a further 20 minutes. Optional: pump up the heat and roast an extra 5 minutes for crispier edges.
TIP: Do the above the day before serving. Allow potatoes to cool, cover in foil again, and place in the fridge. Before serving, heat potatoes still covered in foil at 200°C/ 400°F for 10-20 minutes. Remove foil and roast for another 10 minutes until crisp, nicely browned, and piping hot.
