Roast Potatoes With Lemon

Debbie R.'s Note:

This is from the April issue of some magazine. I haven't tried it yet.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 ½ lbs small yukon gold potatoes (or fingerlings)
• 1 lemon
• 2 garlic cloves , minced
• 3 tablespoons fresh thyme
• ¼ cup olive oil
• ¾ teaspoon sea salt
• ¼ teaspoon fresh ground pepper

Directions:

1. Preheat oven to 450. Scrub potatoes. Dry with paper towel. Cut in half (or quarters if large) lengthwse. Place in a bowl.
2. 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.
3. Add garlic, thyme, olive oil, salt and pepper. Toss thoroughly.
4. Spread over bottom of large roasting pan. Roast for about 25 - 30 minutes, turning occasionally so they brown evenly.

Reviews

[Deantini]

These are good fresh potatoes; I served them along side flank steak, asparagus and mushrooms. Made for Went to the Market tag. Thanks for sharing

[Annacia]

I loved the potatoes. They have lots of bright fresh flavor. I didn't have fresh thyme so I used a smaller amount of dried but I did have everything else and they were all very happy with each other. I think I might have done with 5 mins less roasting time but my Yukon's were really tiny. The whole thing, start to finish was 40 mins. Made for Photo Tag.