Roast Potatoes With Lemon Recipe #372319
This is from the April issue of some magazine. I haven't tried it yet.
by Debbie R.
45 min | 15 min prep
SERVES 4
- 1 1/2 lbs small yukon gold potatoes (or fingerlings)
- 1 lemon
- 2 garlic cloves, minced
- 3 tablespoons fresh thyme
- 1/4 cup olive oil
- 3/4 teaspoon sea salt
- 1/4 teaspoon fresh ground pepper
- Preheat oven to 450. Scrub potatoes. Dry with paper towel. Cut in half (or quarters if large) lengthwse. Place in a bowl.
- Cut lemon into quarters lengthwise, removing any seeds. Cut each quarter in half crosswise. Squeeze juice onto potatoes. Put the juiced lemon pieces into the same bowl.
- Add garlic, thyme, olive oil, salt and pepper. Toss thoroughly.
- Spread over bottom of large roasting pan. Roast for about 25 - 30 minutes, turning occasionally so they brown evenly.
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5 stars