Wednesday, 20 February 2013

Lemon Roasted Potatoes

Give your regular roasted potatoes a hint of lemon and oregano - YUM!
2 pounds potatoes
4 tbsp olive oil
1/3 cup chicken broth
1 tsp oregano
1/2 tsp salt
coarse sea salt
paprika powder
3 garlic cloves
2 lemons
Preheat your oven to 400.
Peel the potatoes, leave the smaller potatoes whole and cut the bigger ones in half (or even in three). Make sure all potatoes end up similarly sized. Give them a good wash. Give one of the lemons a wash. Zest one lemon into a bowl using a zester or grater. Make sure you don’t grate too far because the white pithy stuff underneath the yellow zest can be very bitter. Next add the juice of both lemons, oil, pinch of black pepper, 1/4 to 1/2 tsp salt (no more than this), a heaping tsp oregano and 3 garlic cloves in there (grated or chopped of course). Now pour in 1/3 cup of chicken broth and mix.Transfer the potatoes to baking dish.Now pour the dressing on top and dig your hands in there, toss everything around to coat all the potatoes. Sprinkle will some sea salt and paprika. Put them in a preheated oven for 30 minutes, take them out, flip them over and put them back in for another 20 - 30 minutes. Check for readiness.

Link to Recipe:Lemon Roasted Potatoes

Peel and cube the potatoes
Zest one lemon (very important as the zest is where all the flavor is.

Squeeze the juice of both lemons into a bowl.

Add the garlic, spices, oil and chicken broth.

Stir until combined

Place potatoes in a baking dish and pour mixture over the potatoes and toss.

Sprinkle some sea salt and paprika and place in a preheated oven.

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