Roasted Lemon Potatoes
Roasted Lemon Potatoes

Roasted Lemon Potatoes

August 25, 2016

These potatoes are so delicious & easy to make. They compliment so many different dishes, especially seafood & steak. I love making a batch or two & freezing them in portions, so I always have some on hand ready to defrost & reheat when needed.

Serves: 5 - 8

Ingredients

2 1/2 - 3 lbs small organic Yukon gold potatoes, unpeeled, washed, dried & halved lengthwise

3 Tblsp extra-virgin olive oil (EVOO)

2 Tblsp butter

Juice & zest from 1 small organic lemon

2 Tblsp fresh thyme, chopped or 1 1/2 tsp dried

1 tsp kosher salt

Fresh ground black pepper, 16-20 peppermill turns or to taste

Directions

1 Preheat oven to 400°.

2 Place potatoes in a large 4 quart glass baking dish.

3 Heat EVOO & butter in a small skillet over medium heat. When bubbling, stir constantly till butter starts foaming & turns golden brown.

4 Pour butter mixture over potatoes & toss to coat.

5 Spread potatoes out so they're in a single layer, skin side down.

6 Bake on middle oven rack for 35 minutes.

7 Leave on middle rack & broil about 3 to 4 minutes till starting to brown slightly. Keep your eye on them so they don't burn.

8 Remove from oven & let sit 5 minutes.

9 Add lemon juice, zest, thyme, salt & pepper. Toss gently till evenly coated & serve.

Roasted Lemon Potatoes

Tips & Suggestions

1 Freezing: at step# 9, just add the thyme salt & pepper. Don't add lemon juice & zest. Cool to room temp & freeze in airtight containers, 6 to 8 pieces per person. Once reheated, add the appropriate amount of lemon juice & zest & serve. I've found the lemon juice breaks down the potatoes in the freezer.

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