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Crispy Lemon Potatoes

Simple yet delicious, this recipe pairs two popular garden harvests for a tasty dish the whole family will love. Many of you have summer spuds ready to dig or already dug from the garden. With a dash of lemon, butter and fragrant oregano (freshly snipped from the garden!) you can spruce up your roast spuds.


  • 8 good sized potatoes, cut into quarters (floury potatoes like Agria work best)
  • 2T melted butter
  • 2T olive oil
  • Juice of 1 lemon
  • 2 crushed garlic cloves
  • 1T dried oregano
  • Salt and pepper to taste

Serves: 4-6
Prep time: 10 minutes
Cook time: 50 minutes


  1. Heat oven to 180°C.
  2. Scrub or peel potatoes and cut into quarters (or smaller if you like).
  3. Boil gently in salted water for around 10-15 minutes.
  4. They shouldn't be cooked through, just soft on the outside. Drain well.
  5. Put the lid on and give the pan a good strong shake to fluff up the outside of the potatoes.
  6. Mix together butter, oil, lemon juice, garlic and oregano in a small bowl.
  7. Add the mixture to the potatoes and toss briefly and gently, just to coat the potatoes.
  8. Tip into a large roasting tray and separate so they are not crowded in the pan.
  9. Season generously with salt and pepper.
  10. Bake in the centre of the oven for about 30 minutes - or until golden brown on the bottom, no need to turn them.

For more citrus recipe inspiration visit Twisted Citrus   

Follow our Potato Growing Guide here >


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Crispy Lemon Potatoes Comments

  • Potato's were yum!


  • This recipe is perfect! Potato was juicy and piquant. I only added a little zest of a lemon.


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