Friday, 27 November 2015

Lemon Roasted Potatoes II

This recipes parboil's the potatoes which allows for the lemon juice to easily absorb prior to roasting. They have a nice lemony flavour. 



Ingredients

6- 8 large sized russet or red potatoes, peeled and cut into 1½ to 2 inch chunks
juice of one lemon
¼ to ⅓ cup olive oil 
½ tsp kosher salt
½ tsp cracked black pepper
2 tsp. oregano
2 tsp. thyme
1 whole garlic bulb chopped

Instructions

Parboil the potatoes in salted water for about 5 minutes

Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.
Toss together so that the potatoes absorb the lemon juice.
Add the salt, pepper, herbs, garlic cloves and olive oil.
Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it.
Link to Recipe:Lemon Roasted Potatoes
Parboil your potatoes in salted water for about 5 minutes and let stand for another 5 minutes


Toss the potatoes with the lemon juice.


Add the salt, pepper, herbs, garlic cloves and olive oil.


Combine spices and oil with the potatoes until well coated


Transfer the seasoned potatoes, garlic and oil to the hot baking pan After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it..


Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so

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