Garlic & lemon thyme poached potatoes

Cook new potatoes slowly in the oven to keep all their flavour. The leftover oil makes an amazing base for dressings to finish grilled fish or meat

  • Prep:10 mins
    Cook:45 mins
    plus resting
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 276
  • fat 17g
  • saturates 1g
  • carbs 25g
  • sugars 2g
  • fibre 4g
  • protein 4g
  • salt 1.2g


  • 600g new potatoes (small is best - I used Jersey Royals), washed
  • 1 tsp black peppercorns
  • 2 heads garlic, broken into cloves
  • 1 lemon, sliced
  • 3 lemon thyme sprigs, plus 1 tsp picked leaves to serve
  • 300ml good rapeseed oil


  1. Heat oven to 180C/160C fan/gas 4. In a casserole dish, add the potatoes, peppercorns, garlic, lemon slices and thyme sprigs with 1 tsp flaky sea salt, then pour over the oil. Put the lid on and cook for 45 mins.

  2. Once the potatoes are cooked, remove from the oven and leave to stand for 20 mins or so. To serve, remove the potatoes and garlic cloves from the oil and scatter the thyme leaves on top.

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