January 25, 2015

lemon rosemary roasted potatoes

I simply love roasted potatoes and find myself using them as a go to, easy side.  This recipe steps it up a notch and adds lemons and rosemary.  Which, I might add, go beautifully together.  These potatoes would make a wonderful side for almost any meat or seafood, the lemon just seems to go so well with fish that I paired it with salmon with orange butter sauce.

Servings 4-6
Total Time 1 hour

  • 3 lemons, 1 lemon juiced and the other 2 seeded and thinly sliced
  • 3-4 large potatoes, such as yukon golds, cut into 1/4 inch thick slices
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon salt
  • freshly ground black pepper

1.  Preheat the oven to 375 degrees F.

2.  Oil a 17 x 12 x 1 inch baking sheet (you may need to use 2).

3.  Scatter the lemon slices over the pan.

4.  In a large bag, or bowl, toss the potatoes with the olive oil, lemon juice, rosemary, salt and pepper to taste.

5.  Scrape the potatoes onto the pan, spreading them out into a single layer on top the lemons.

shown with salmon with orange butter sauce
6.  Bake for 25 minutes, or until the potatoes are just beginning to brown.  Turn the potatoes and lemons and bake for 15 to 20 minutes more, or until browned and crisp.  Enjoy!!!

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