[T]his is a new favourite of mine after returning from my weekend away at Danielle Acken’s food photography workshop in Shropshire earlier in the year. It felt very indulgent spending the weekend talking about food nonstop, photographing every single bit of food in front of us, and of course eating lots of delicious food too. We stayed in a stunning setting in a beautiful barn conversion surrounded by lambs in the field and rolling hills as far as the eye could see. The company was great too and it was inspiring to be around lots of fellow photographers who also live for mealtimes and don’t find it odd to photograph their plate of food before getting stuck in.
I’ll share more about the workshop and the barns where we stayed another time, but for now here’s the recipe and a few shots of one my assignments whilst away. Danielle handed out recipes and in pairs we prepared, cooked and style the food then of course captured it on camera. My partner and I were handed a simple recipe – lemon and herb Greek roasted potatoes. Even though it was simple, it was interesting to see how challenging it could be to tell the story of the food and to do justice to the ingredients in the shot. We enjoyed the potatoes with roast lamb, fattoush salad, tzatziki – and washed down with a glass of red. Perfect.
- Baby new potatoes (quantity to suit you) – cut in half
- Olive oil (enough to cover potatoes)
- Freshly squeezed lemon juice (1-2 per average roasting tray)
- 15g chopped oregano
- 15g chopped rosemary
- Pinch of Maldon sea salt
- 1/4 teaspoon freshly ground black pepper
- Heat oven to 200 degrees. Place potatoes in a metal roasting tin large enough to fit potatoes in a single layer.
- Toss potatoes in olive oil, lemon juice, herbs and salt until well coated.
- Roast them (uncovered) until tender and brown on the edges for approximately 30 mins.
- Turn the potatoes halfway through to brown them evenly. Add water if the liquid has been absorbed before they have fully browned.
- Garnish with fresh herbs and serve.