Lemon-Roasted Potatoes

Adapted via Bon Appétit
Serves: 10 to 12

♦ Nonstick vegetable oil spray
♦ 4 pounds unpeeled fingerling potatoes
♦ 1 1/2 cups olive oil, divided
♦ 1/2 cup fresh lemon juice
♦ 6 tablespoons chopped fresh rosemary
♦ 4 teaspoons finely grated lemon peel
♦ 20 – 24 garlic cloves, peeled and sliced

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Divide potatoes and spread in a single layer on the 2 baking sheets. Roast 30 minutes.

Meanwhile, whisk remaining olive oil, lemon juice, rosemary, and lemon peel in small bowl to blend for dressing. Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 – 25  minutes longer (be watchful here – you don’t want to let them burn, but you do want to edge on the longer baking side)

Toss roasted potatoes in large bowl with enough of remaining dressing to coat (about 1 to 2 tablespoons) and serve.

Read more about this dish and my musical pairing by clicking HERE

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