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.
Ingredients:
- 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
Method:
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.
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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.
![](https://kitchendust.com/wp-content/uploads/2019/07/IMG_0425-768x1024.jpeg)
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