Oliver Twist

Oliver Twist

Give Your Sunday Roast A New Twist With This Tasty Potato Recipe

Quite often you hear the term, 'if it ain't broken, don't fix it'. Undeniably, this is good advice in lots of things but in cooking, some of the best tasting recipes have come from variation and experimentation of well established dishes.

Consider the unassuming roasted potato, loved by almost everyone and yet hundreds of cooking tips on how to achieve the perfect roast spud. This fixture of the Sunday Dinner has probably endured more tweaks and twists than most vegetables, but there seem to be new ideas on how to prepare potatoes appearing almost daily. You can find new ways of preparation everywhere from food blogs, to cookbooks…to even YouTube videos.

An interesting variation that I've discovered and tried just this week can be found in the new River Cottage Everyday cookbook. As quick and easy to prepare for a roast dinner as any other, this simple recipe requires nothing more than new potatoes, roughly the size of golf balls or there abouts, a couple of sprigs of thyme and rosemary, 1 lemon, 6 or 7 cloves of garlic and olive oil.

Simply boil the potatoes in their skins for around 5 minutes in a pan of salted water. Transfer the potatoes to a roasting dish, sprinkle over a few sprigs of fresh rosemary and thyme. Crush then add 6 or 7 garlic cloves, cut the lemon into thick slices and add to the roasting dish then give the whole thing a good covering of olive oil.

Now it's time to get your hands dirty. Swish the potatoes around the roasting dish by hand to ensure that they are well coated with the herb, lemon and garlic oil. Pop in a hot oven for around 40 to 50 minutes, occasionally removing to stir and ensure that all the potatoes are covered with the olive oil and its infused flavours.

When cooked, season to taste with salt, pepper and if required, a squeeze of lemon juice. Serve and enjoy.

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Author's Notes: Arthur is an avid foodie who writes regularly for a food and recipe-related website, and can also be contacted via his Twitter account.

About the Author

Ronald Porkshner is always on the lookout for new recipes and new ways of preparing old favourites.  He enjoys foraging for wild mushrooms and other edible fungi.

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