Roast Lemon Potatoes; Secret Recipe Club

I can follow recipes.


Well, okay…. I can, and do, follow recipes for baking. One can really screw up a cake by being too creative or substituting ingredients just for fun.

I know one has to follow those recipes – which is why a rarely bake.

Cooking, on the other hand, is meant to be tweaked.

Welcome to another month of the Secret Recipe Club, where I am supposed to make someone else’s recipe.SRC-300x75

And I always do – at least in principle.

This month I got to explore pizza rossa.

Rachael is a fellow expat albeit with a few differences: she’s Australian rather than American and she lives in Switzerland rather than France.

Minor details.

Oh yes….. she’s vegetarian and loves to bake (see above). So now I have a great source for sweets and veggies!

From her extensive recipe archive I chose Roast Lemon Potatoes.

I only made a few changes….

I reduced the quantity as we are only two. She added water to the mix and roasted the potatoes in a hotter oven for a longer time. As I was roasting a chicken also I skipped the water and adjusted the temp and time.

We were very happy with the results.

Oh…. my sea salt is local and tan / brown in color in case you’re wondering why there aren’t pretty white crystals on the plate..

Roast Lemon Potatoes

Total time: 40 minutes


  • 10oz (300gr) new potatoes, scrubbed, cut in half 
  • 3 cloves garlic, peeled. sliced
  • juice of 1 lemon
  • 3 tbs olive oil
  • 1 tsp oregano
  • course sea salt

Roast Lemon Potatoes


  • Whisk lemon juice, olive oil and oregano together. It will emulsify. 
  • Add potatoes and toss, coating thoroughly.  Arrange potatoes in a shallow baking pan with plenty of room. They should be separate / not touching.
  • Bake at 400F (200C) for 15 minutes.
  • Remove, stir / turn / flip and return to over for another 15 minutes.
  • Remove, put onto a small serving plate, sprinkle with sea salt and serve. 

Print Recipe

I mentioned that Rachael has a lot of recipes on her blog….

There’s a Cranberry Cake with Cream Cheese Frosting that is on my ‘must make’ list for next Christmas (assuming I can find cranberries).

And a Mediterranean Vegetable Pot Pie, made with phyllo that I know we’ll love.

The Spinach and Zucchini Pie (that makes its own crust) will be great this summer when the potager is in full swing.

We know I love lentils, so this Lentil and Spinach Salad with Goat’s Cheese is also on the list.

I could go on…

Or you could check out her blog yourself.

pizza rossa.

8 thoughts on “Roast Lemon Potatoes; Secret Recipe Club”

  1. Wonderful choice for your assignment! Now, guess who had your blog??? ME!!!!!

    I hope you can stop by to see what I made, I had a fantastic time stalking your site….

  2. Potatoes done this way are my fave. Oh, who am I kidding…I like virtually all spuds, done all ways. But the lemon, garlic and oregano really does sing. Great SRC choice!

  3. pizzarossa – they really were great. I’m thinking about adapting them to the barbecue for summer

    Sid, do try them – you’ll be glad you did.

    sallybr thank you so much for the kind words – as to the paperwork…. shudder!

    bcmom, I’m just so enjoying being inspired by so many wonderful ones.

    shockinglydelicious – for years I didn’t touch them, having grown up with boiled potatoes for every meal. Thankfully, I’ve returned to the fold and, like you, love them all ways (even boiled)

  4. Roast potatoes are a standby in our house – I love the addition of lemon and oregano, so summery. Great SRC choice.

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