Garlic and Lemon Roasted Potatoes with Thyme

Crisp-edged potato wedges roasted with garlic, lemon, dried thyme, and olive oil until golden and tender inside.

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Ingredients

• 500 g potato
• 4 garlic
• 1 lemon
• 3 tbsp olive oil
• 1 tsp dried thyme
• 0.5 tsp salt
• 0.25 tsp black pepper
• 15 ml water

Steps

1. Preheat the oven to 220°C. Scrub the 500 g potato, then cut it into even wedges about 2 cm thick so they roast at the same rate.
2. Peel the 4 garlic cloves and lightly crush them with the flat side of a knife. Slice the 1 lemon in half and juice one half; reserve the other half for serving.
3. In a large bowl, combine the potato wedges, crushed garlic, 3 tbsp olive oil, 1 tsp dried thyme, 0.5 tsp salt, 0.25 tsp black pepper, and 15 ml water. Toss until every wedge is coated.
4. Spread the potatoes in a single layer on a baking tray, placing the garlic cloves among them. Tuck the reserved lemon half onto the tray, cut side down.
5. Roast for 25 minutes. Remove the tray, turn the wedges with a spatula, and roast for another 15 to 20 minutes until the edges are deep golden and a knife meets little resistance.
6. Squeeze the roasted lemon half over the hot potatoes and toss gently. Taste and add 0 tsp salt only if needed, then serve warm.