 | I love roasted potatoes, they are one of my most favorite side dishes. Scratch that, I love all potatoes, not just roasted potatoes. I wish Miss F had the same tastes, the only potato that she will tolerate is a French fry and that isn't even always guaranteed to be eaten. The lemon juice adds a real brightness to these roasted potatoes, they are fantastic. I served them with Balsamic Chicken with pears, they soaked up the sauce wonderfully. I love vinegar and potatoes together...I have been known to pour apple cider vinegar over my baked potato. |
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried marjoram
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
6 to 8 small Yukon gold potatoes, cut into ½” pieces
Preheat oven to 400 degrees. Combine all ingredients except potatoes in large bowl. Stir to blend well. Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer. Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking.
Adapted from epicurious.com
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3 comments:
Lovely and yummy :)
I make a really similar recipe that my family goes crazy for, but it doesn't call for lemon juice--can't wait to try that addition! I'm trying a new pork loin recipe this week and think your potatoes would pair quite nicely with it!
http://rachelvsthekitchen.blogspot.com/2009/01/oven-roasted-potatoes.html
Love potatoes done like this! I make one that we wrap in foil and cook on the grill! Can't wait to give these a try this summer! Thanks!
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