Lemon Herb Roasted Potatoes (Print Version)
# Ingredients:
01 -
6-8 large russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
02 -
Juice of one lemon
03 -
1/4 to 1/3 cup olive oil, or a combination of butter and olive oil
04 -
1/2 tsp kosher salt
05 -
1/2 tsp cracked black pepper
06 -
1 1/2 tbsp dried herbs (oregano, thyme, and rosemary suggested)
07 -
1 whole garlic bulb, broken into about 4 pieces (optional)
# Instructions:
01 -
Parboil the potatoes in salted water for about 3-4 minutes, no longer.
02 -
Preheat a 375°F oven and heat a baking pan of sufficient size to hold the potatoes without crowding them. Use a glass or metal pan, ensuring it is well-heated to minimize sticking.
03 -
After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice so they absorb it.
04 -
Toss the potatoes with salt, pepper, dried herbs, garlic cloves, and olive oil to coat evenly.
05 -
Transfer the seasoned potatoes, garlic, and oil to the heated baking pan. Roast the potatoes for 60-75 minutes or until golden brown, turning them every 20 minutes. Shake the pan after the first 10 minutes to ensure they do not stick. Remove roasted garlic earlier if needed as it cooks faster.
# Notes:
01 -
Serve as a side dish to roast chicken, lamb dinner, or Greek souvlaki.