I wanted a simple side dish to have alongside a BLT. I had a bag of honey gold potatoes that I bought without a purpose, so I set about finding one on my Pinterest boards. This recipe from Rock Recipes was perfect.
I started the potatoes off in the microwave, piercing them all over
with a fork. I cooked them for about 7 minutes, then let them cool
slightly before quartering them. I tossed them with the lemon juice
and let them sit while I combined the salt, pepper, rosemary, thyme,
oregano, lemon zest and olive oil.
Loved how these turned out, crispy on the outside, soft on the inside, seasoned perfectly. They'd also be great done in foil packets on the grill.
Here are some other potato recipes you may enjoy:
Sausage Stuffed Red Potatoes
Grilled Potato Skins
Sicilian Potato Salad
Loved how these turned out, crispy on the outside, soft on the inside, seasoned perfectly. They'd also be great done in foil packets on the grill.
Here are some other potato recipes you may enjoy:
Sausage Stuffed Red Potatoes
Grilled Potato Skins
Sicilian Potato Salad
Lemon Herb Roasted Potatoes
Ingredients
- 1/2 bag honey gold potatoes (about 8)
- 1/8c olive oil
- 1/4 t kosher salt
- 1/4 t cracked black pepper
- 1/2t each rosemary, thyme and oregano
- Zest from one lemon, juice from one half
Instructions
- Heat your oven to 375, with the baking dish you'll be using inside to heat up.
- Pierce potatoes with a fork and microwave for 6 to 7 minutes. Let cool slightly and then quarter them. Toss with lemon juice and set aside.
- Combine the salt, pepper, rosemary, thyme, oregano, lemon zest and olive oil. Toss the potatoes with the oil mixture, coating evenly.
- Pour into your preheated pan. Shake the pan after about 10 mins to make sure they aren't sticking.
- Continue to roast them for about 40 minutes more, turning every 20 mins so that all sides get golden brown.
Notes
Comments
Post a Comment