It came about when I was mooching around the fridge looking for something to do as an accompaniment to grilled chicken and salad. I wanted something different, so I tried it and liked it. It's a bit different and lifts a dish, I think it's lovely served with cold pinot grigio and chicken, or try it with grilled salmon.
Preheat the oven to 200c, and put as many shallow roasting trays in the oven as will fit.
in a bowl, add olive oil (good olive oil!) the rind of 5 lemons, and the juice. Lots and lots of black pepper, bit of salt (you don't have to) garlic salt (as much or as little as you wish) and thyme and 25 potatoes. stir the potatoes in the oil till well coated, then place them on the hot trays. Repeat till all the potatoes are used.
place in the oven for about 45 mins till golden and a skewer when inserted goes through easily.
Of course you can use more potatoes than this, just remember to add more lemons or use more bowls and get the kids to help. To finish, place cooked potatoes in a large wide bowl - you may need a few - with a sprinkle of fresh thyme leaves and lemon wedges which will let people know the flavour and will make the dish look very attractive.
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