Garlic and Lemon Roasted Potatoes
Garlicky, herby, perfectly crispy-soft roasted potatoes come together with a splash of lemon juice and zest for brightness. A side dish worthy of the holidays but easy enough for everyday.
Ingredients
2 1/2 lb. golden potatoes, scrubbed and cut into 1 1/2-inch chunks
1/4 cup olive oil
Sea salt and black pepper to taste
4 to 5 cloves garlic, thinly sliced or minced, divided
Dried or fresh thyme, oregano, and/or rosemary (optional)
1/3 cup chicken or vegetable stock (preferably homemade)
Juice and zest of 1 lemon
Directions
Heat oven to 400 degrees. Spread potatoes out in a baking dish and toss with oil, salt and pepper.
Roast for 10 minutes, scrape them around, and add half of the garlic and all of the herbs and stock.
Roast for about 15 minutes, then scrape around again. Add lemon juice and the rest of the garlic. Continue to roast until potatoes are done on the inside and crispy golden brown on the outside, another 5 to 10 minutes.
Sprinkle with lemon zest and serve hot.
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