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FODMAP friendly, gluten free, vegetarian or vegan, nut free
Prep Time 10 mins
Cook Time 1 hr 10 mins


  • 1 cup water or FODMAP friendly vegetable stock see notes
  • 1/2 cup olive oil
  • 2 large lemons
  • 1 tablespoon dried oregano optional
  • 2-3 large rosemary sprigs optional
  • Generous freshly cracked pepper
  • 1-1.5 kg potatoes see recipe notes


  • Preheat the oven to 180 degrees or 350 degrees Fahrenheit. Scrub your potatoes, if they’re covered in dirt. Dirty ones are the best – they last a lot longer. Try and get them from your local farmers market.
  • Add the water, oil, herbs, lemon juice and seasoning to a large baking dish. Mix them a little to combine. Add the whole lemons (after juicing them) and pull 1 or 2 of the rosemary sprigs apart, so as to spread the leaves around the dish.
  • Arrange the chopped potatoes in the tray, and place into the oven for 30 minutes.
  • Once the 30 minutes is up, remove the potatoes from the oven to flip them over. A reasonable portion of the liquid should have been absorbed by now, and your house should smell divine. Note that whole potatoes will absorb less liquid than cut ones.
  • Return potatoes to the oven for an additional 30 minutes. After this time, turn the grill on and continue cooking, checking often, until the tops are golden brown. Remove from the oven, season and serve hot. If you want to reheat the potatoes, you can place them back in the tray with some water to soften them up.
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