This recipe is inspired by the wonderful Connie Devlin from Forbidden Foods. If you haven’t been to her market stall at Limerick City’s Milk Market on Saturday (from 8am-1pm) or the Riverside Market, Bedford Row on Sunday (from 12-5pm), you need to make it your business to go as soon as you can! Connie’s falafel wraps are one of my favourite things in the whole world!
Baby potatoes – according to your numbers
Vegetable stock – just enough to cover the potatoes
A drizzle of olive oil
Fresh oregano, rosemary and thyme roughly chopped
Cracked black pepper and sea salt to season
A squeeze of fresh lemon juice
1 or 2 garlic cloves, chopped
Simply place the potatoes in an oven dish and add all the remaining ingredients. Put into a pre-heated oven at 200ºc, stirring the potatoes as they cook, for approx 1hr to 1hr 30 mins, at this stage the stock should be absorbed and the potatoes a little crisp.
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