Lemon Roasted Potatoes

lemon_roasted_potatoes

Don’t you love the outside crunch yet soft center of roasted potatoes? It’s sort of like M&M’s. Crunchy coating on the outside, soft on the inside. And if anything relates or compares to chocolate, well it is ok in my book. These potatoes have an incredible flavor. And you’ve got to love a good potato dish that disappears into the oven to bake while you prepare the rest of your meal. These go great with barbecued meat or chicken dishes.

 

7-8 Yukon gold potatoes, peeled and cut in chunks

Kosher salt and freshly ground black pepper

1 cube butter

1/3 c extra-virgin olive oil

2 T fresh lemon juice

1/8 t lemon zest

1/2 t garlic powder

 

Melt butter in jellyroll pan in 375 oven. Add potatoes and stir to coat. Generously salt and pepper. Bake 45 minutes. Meanwhile, combine olive oil, lemon juice, lemon zest, and garlic powder. Remove potatoes from oven. Coat with olive oil mixture. Return to oven and bake for another 15-20 minutes or until potatoes are golden/crispy on the outside and soft on the inside. Serve warm.

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2 Responses to Lemon Roasted Potatoes

  1. Jason Kimber says:

    Hey Carol,
    These looks amazing! I am going to try them out…help out a novice like me…what is a jelly roll pan? I do love jelly, so if it includes a pan full of jelly, count me in!

    • Carol says:

      Hey Jason . . . these are amazing! I’m excited for you to try them. I love your enthusiasm for jelly. You’re so funny! A jelly roll pan is basically a big cookie sheet, measuring 10 1/2 x 15 1/2 x 1. The one-inch sides help contain all of the buttery potato goodness. Enjoy them!

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