Recipe: Lemon and Herb Roasted Cyprus Potatoes
- 1 kg Cyprus potatoes, washed and quartered
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- In a large bowl, combine the Cyprus potatoes, olive oil, minced garlic, lemon juice, chopped rosemary, and thyme leaves. Toss well to coat the potatoes evenly.
- Season with salt and pepper to taste, and toss again to distribute the flavors.
- Transfer the potatoes to the prepared baking sheet, spreading them out in a single layer.
- Roast in the preheated oven for about 30-35 minutes, or until the potatoes are golden brown and crispy on the outside, and tender on the inside.
- Remove from the oven and garnish with fresh parsley. Serve hot as a delightful side dish.