Table of Contents
- Simple satisfying ingredients with a clever flavour injection
- How to make Garlic Butter Roasted Potatoes
- The ultimate seasoning for perfectly roasted potatoes
- Finished with salt, cracked pepper and lemon
- How to eat Garlic Lemon Butter Potatoes
- Similar recipes found on flaevor.com
- Recipe: Garlic Lemon Butter Potatoes
Simple satisfying ingredients with a clever flavour injection
The humble potato never seems to disappoint no matter which way it is cooked. In this recipe of Garlic Lemon Butter Potatoes, the potato is sliced into chunky wedges, brined in salt water for extra flavour and given a marinade of oil, butter, garlic, salt and lemon. The result is flavoursome fluffy potatoes on the inside and deliciously roasted outer skin with a caramelised butter, garlic and citrus coating.
How to make Garlic Butter Roasted Potatoes
In the same way that a salt brine helps tenderise cuts of meat, this method can be applied to vegetables as well. Soaking peeled and sliced potato wedges for 30 minutes in a 5% salt-water brine will inject them with a deeper flavour, one that is very noticeable after roasting.
The ultimate seasoning for perfectly roasted potatoes
Using dried garlic powder is a fantastic way to add instant flavour and avoid burning which can occur with fresh crushed garlic due to high oven temperatures. A generous amount of butter and oil soaks into the potato wedges and towards the end enters garlic powder to add the final touch. You could also add onion powder if you wish for even more flavour.
Finished with salt, cracked pepper and lemon
Once out of the oven, it’s then time to season with sea salt flakes, freshly cracked black pepper and lots of lemon juice. The taste is absolutely divine and you know you’ve got the recipe right when the potato insides are fluffy as heaven and the outside is beautifully crisp and makes you lick your lips repeatedly.
How to eat Garlic Lemon Butter Potatoes
There are many options to serve these delicious bites with a side sauce or as part of a larger meal. With an influence of Greek flavours at play, this Pickle Tzatziki Sauce makes a great pairing to the potatoes for decadent dipping, or you might like to make them as part of this Shawarma Beef and Lemon Potatoes recipe (pictured below).
Similar recipes found on flaevor.com
Recipe: Garlic Lemon Butter Potatoes
Garlic Lemon Butter Potatoes
Ingredients
Salt-Water Brine
- 1 litre water
- 50ml salt
Potatoes
- 800g roasting potatoes
- 1.5 tsp garlic powder
- Sea salt flakes, preferably Maldon
- Freshly cracked black pepper
- 1 lemon
- 2 large knobs of butter
- 30ml olive oil
Instructions
- For the brine, combine salt and water and pour into a large bowl.
- Peel potatoes and cut into wedges (not too thick). Transfer to the brine and allow to brine for 30 minutes.
- Preheat oven to 200°C
- Drain potatoes and pat dry.
- Add butter and olive oil to a roasting pan and place in the oven for a few minutes or until the butter has melted into the oil.
- Add potato wedges to the butter oil along with some cracked black pepper and a squeeze of lemon juice (if they have been brined for 30 minutes – 1 hour they should at this stage be salty enough). Toss potatoes around the pan coating well. Roast for 20 minutes.
- Remove pan from oven and increase the temperature to 220°C. Sprinkle over garlic powder and toss potatoes around again to coat evenly. Return to the oven for another 10 – 15 minutes or until caramelised and crispy.
- When done, remove the pan, and whilst still hot season potatoes with extra salt and pepper as needed and finish by squeezing over lemon juice one more time, toss to combine. Serve immediately.
