Sides
Garlic & Olive Oil Roasted Potatoes
Golden roasted potatoes with garlic, herbs, lemon and a generous coating of extra virgin olive oil.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Serves
- 4
From Toula's table
This is a simple side designed to show what good olive oil does in the oven: crisp edges, a tender centre and a rich savoury finish.
Method
Step by step
- 1
Heat the oven to 220°C and place a large baking tray inside to preheat.
- 2
Toss the potatoes with olive oil, garlic, dried herbs, salt and pepper.
- 3
Spread on the hot tray in one layer. Roast for 35–40 minutes, turning once, until deeply golden and tender.
- 4
Finish with lemon zest, lemon juice and parsley. Taste and adjust the seasoning before serving.
Toula Tip
Preheating the tray helps the potatoes start browning as soon as they hit the oven.
Serving suggestion
Serve beside grilled meat, roast chicken, eggs or a mezze spread.
Storage
Refrigerate leftovers in a covered container for up to 3 days. Reheat in a hot oven or air fryer for the best texture.
Substitutions
Use sweet potatoes for a sweeter variation; keep the same method and check them a little earlier.
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