lemon-roasted potatoes
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Sounds like a great way to fix potatoes for a crowd. From Bon Appetit, April 2011.
yield
12 serving(s)
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For lemon-roasted potatoes
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nonstick vegetable oil spray
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4 lbunpeeled fingerling potatoes in assorted colors (such as red,white, purple) rinsed, halved lengthwise
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1/2 colive oil
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1 cextra virgin olive oil
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1/2 cfresh lemon juice
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6 Tbspchopped fresh dill
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4 tspfinely grated lemon peel
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24garlic cloves, sliced
How To Make lemon-roasted potatoes
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1Position 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. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.
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2Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, 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 minutes longer.
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3Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.
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