Garlic and Lemon Roasted Potatoes


 Serves 4


  • 750g new potatoes, (small to medium in size), scrubbed not peeled
  • 2 tbsp. lemon juice
  • 1 large bulb of garlic – split into separate whole cloves – don’t peel!
  • 4 sun dried tomatoes, quartered
  • 4 black olives, sliced
  • 4–5 dashes of Tabasco sauce
  • 1/2 tsp. Worchester sauce
  • 1/2 tsp. Soya sauce
  • 4 tbsp. vegetable stock
  • 3 tbsp. olive oil
  • A bunch of parsley, chopped

(If you do not have any vegetable stock make up a vegetable stock cube instead)

To Cook

Preheat the oven to 200°C/400°F/Gas 6. Cut the potatoes into halves lengthways. If you can buy really small new potatoes use them whole.

Put the oil into the bottom of a large bowl. Add all the ingredients except the stock and parsley. Toss with a large spoon until all the contents are coated in the oil.

Empty the contents into a shallow roasting tin. Put into the preheated oven and roast for approx. 30 minutes. Halfway through the cooking time add the stock, stir and replace for the remaining time. When the potatoes are tender and the contents are slightly charred remove from the oven.

Serving Suggestions

Serve in a colourful dish with the parsley sprinkled on top.

Nutritional Analysis per Serving

Protein: 5.35g 

Carbohydrates: 34.4g 

Fat: 13.47g 

Fibre: 3.3g 

Energy: 272.8kcal