Sunday, March 25, 2012

Lemon Roasted Potatoes

It's almost that time. Easter that is. Easter is a time of family and tradition. There are truly some amazing holiday traditions, especially with food. One is roast lamb, another is baked ham. What the have in common are great side dishes-like roasted potatoes. often said that the best potatoes are cooked right along with the meat so that they absorb the flavors which is wonderful, but a bit heavy tasting sometimes. I found this surfing for Easter recipes. The lemon brightens the flavor, without being too oily or heavy.

It's a great vegetarian dish too, if you substitute vegetable broth.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


5-6 potatoes, peeled and cut in to evenly sized wedges
1/2 cup olive oil
1 tsp. dried oregano
1 tsp. garlic powder
Two lemons, juiced (plus more for serving)
1/2 cup chicken broth
Salt and freshly ground black pepper to taste

Note: If you serving lamb or beef, try adding a teaspoon of dried rosemary to the mixture and that works very well.


Preheat the oven to 400 degrees.

In a large mixing bowl, add the sliced potatoes and toss them with the remaining ingredients until they are well coated.

Lightly grease a non-reactive half sheet pan with olive oil. Place the coated potatoes in a single layer and drizzle them with any remaining marinade left in the bowl.

Bake in a 400 degree oven for approximately one hour. Carefully turn the potatoes halfway through cooking to prevent them from sticking and to brown them evenly.

Re-season with salt and pepper and squeeze a bit more lemon juice (if desired) when they are fresh out of the oven.

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