lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, September 9, 2011

Lemony Potato Rounds

Lemony Potato RoundsAs soon as I saw the word "Lemony" appear on Branny Boils Over, I knew I needed to make this recipe. I love anything with lemon. I hosted a lemon themed dinner party once and learned that not everyone shared my passion for the tartness of lemon, especially when it involves lemon mousse. These potatoes were not nearly as tart as the lemon mousse, but the zest really added a nice flavor to the potatoes. And I got to break out my mandoline, which is always a thrill.  These potatoes provide a great blank canvas, they would be fantastic with Parmesan+pepper, or fresh dill or dried basil+sun dried tomatoes.
Lemony Potato Rounds

1 pound potatoes, scrubbed
1 tablespoon olive oil, divided
2 teaspoons dried oregano
¼ teaspoon ground black pepper
¼ teaspoon salt
lemon zest grated from 1 lemon

Preheat oven to 450 degrees and line a large baking sheet with foil. Using a mandoline, slice the potatoes into ¼” thin rounds. Place potato rounds in a single layer and drizzle with 2 teaspoons olive oil. Sprinkle with oregano and pepper. Toss to coat and rearrange in single layer. Baker on a center rack of oven for 22 minutes or until golden, stirring occasionally. Remove cooked potatoes from oven and sprinkle with remaining 1 teaspoon oil, salt, and lemon zest. Mix thoroughly and serve.
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Laura said...

So funny you posted this. Sunday night I was considering slicing my potatoes with a mandoline, and then roasting that way. Trying these, fo' sho'!

Unknown said...

lemon makes anything better. you are not alone.

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