MORE ROASTED LEMON POTATOES Ingredients :
6- 8 large sized russet potatoes, peeled and cut into 2 inch chunksjuice of one lemon1/4 to 1/3 cup olive oil or Lemon Fused Olive Oil1/2 tsp. kosher salt1/2 tsp. cracked black pepper1 1/2 TB. Oregano, thyme and rosemary are good choices Directions :Partially boil the potatoes in salted water for about 3-4 minutes, no longer.Preheat oven to 400 degrees. Line a baking sheet with parchment paper. After the partial boiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice, salt, pepper, herbs, garlic cloves and olive oil.Transfer the seasoned potatoes to baking pan. Roast the potatoes for about 45 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.
Ingredients :
Directions :
6- 8 large sized russet potatoes, peeled and cut into 2 inch chunks
juice of one lemon
1/4 to 1/3 cup olive oil or Lemon Fused Olive Oil
1/2 tsp. kosher salt
1/2 tsp. cracked black pepper
1 1/2 TB. Oregano, thyme and rosemary are good choices
Partially boil the potatoes in salted water for about 3-4 minutes, no longer.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
After the partial boiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice, salt, pepper, herbs, garlic cloves and olive oil.
Transfer the seasoned potatoes to baking pan. Roast the potatoes for about 45 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.