Ingredients
- 6- 8 large sized russet potatoes peeled and cut into 1 1/2 to 2 inch chunks
- juice of one lemon
- ¼ to 1/3 cup olive oil butter or other oil will work as well; a butter/olive oil combination is very good too
- ½ tsp kosher salt
class="wprm-recipe-ingredient" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; box-sizing: border-box; font-size: 1em; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px;">½ tsp cracked black pepper1 1/2 tbsp dried herbs oregano, thyme and rosemary are good choices 1 whole garlic bulb broken into about 4 pieces optional
Instructions
- Parboil the potatoes in salted water for about 3-4 minutes, no longer.
- Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
- After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.
FULL RECIPE https://www.rockrecipes.com/
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