Roast Potatoes With Lemon |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from the April issue of some magazine. I haven't tried it yet. Ingredients:
1 1/2 lbs small yukon gold potatoes (or fingerlings) |
1 lemon |
2 garlic cloves, minced |
3 tablespoons fresh thyme |
1/4 cup olive oil |
3/4 teaspoon sea salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. Preheat oven to 450. Scrub potatoes. Dry with paper towel. Cut in half (or quarters if large) lengthwse. Place in a bowl.
2. Cut lemon into quarters lengthwise, removing any seeds. Cut each quarter in half crosswise. Squeeze juice onto potatoes. Put the juiced lemon pieces into the same bowl.
3. Add garlic, thyme, olive oil, salt and pepper. Toss thoroughly.
4. Spread over bottom of large roasting pan. Roast for about 25 - 30 minutes, turning occasionally so they brown evenly.
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