Potato wedges with frozen lemon
My sister-in-law Liezl van Schalkwyk gave me this frozen lemon tip: not only is a whole lemon in the freezer a secret weapon when your fruit bowl
is empty, it also grates more easily than soft fruit and adds a bit of moisture to this dish.
Serves 6 as a side dish • Preparation time: 10 minutes • Cooking time: about 1 hour • Oven temperature: 180°C (preferably fan-assisted)
- 8–10 medium-sized Mediterranean potatoes, each cut into 4 wedges • 8 whole garlic cloves • about 60ml olive oil
- a large knob of butter • 3 sprigs rosemary • 3 sprigs origanum • 1 lemon, frozen
1 Preheat the oven. Mix the potato wedges,
garlic, olive oil and butter with the herbs
and spread them in a large ovenproof dish.
Season well with coarse sea salt flakes and
freshly ground black pepper. Grate the
frozen lemon generously on top; you want
peel as well as flesh.
2 Bake the potatoes in the oven for about
1 hour. After 45 minutes, use the tip of
a knife to check if the potatoes are soft
and whether it’s time to stir the dish.
If your timing is good, you can rest your
kettle-braaied meat (see recipe, right)
with the potatoes so that their flavours
can infuse together.
116 home September 2019