Italy won’t be far away — and neither will your guests — when you bring this to the table! The potatoes get nicely browned and slightly crunch on the outside, with a creamy inside. The lemons will become sweet and the lemon rind will be sticky — a great contrast to the potatoes.
- 2lbs Yukon Gold potatoes cut into large 1 inch chunks
- 8 cloves of garlic, stem removed and then “smashed” – not chopped (whole cloves
- 2 sprigs of rosemary
- ½ lemon, cut in half, and then thinly sliced
- Olive oil
- Salt & pepper, to taste
Toss together on a sheet pan and roast at 425 for 50 to 60 minutes until browned and crisp. Every 20 minutes, toss the ingredients in the pan with a spatula to make sure they are not sticking and browning on all sides evenly.
When they are nicely browned all over, remove from the oven. Remove rosemary stems (leaves should come off and mix in with the potatoes & lemons). Add a little more finishing salt, and then toss together for serving.
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