March 24, 2008

Lemon roasted potatoes

I made the lemon roasted potatoes for Easter, the perfect accompaniment to roasted leg of lamb. The preparation time is not much, and the roasting time would come to about 25-30 minutes. The recipe given below includes the quantities that I used along with the duration of roasting. Please refer to the tips for the actual recipe.

Recipe (Serves 2)

Idaho potatoes - medium (1 lb)
Extra virgin olive oil - 1/8 cup
Fresh lemon juice - 1/8 cup
Dried oregano - 1/4 tbsp
Kosher salt - 1/4 tbsp
Black pepper - freshly ground - 1/16 tsp
Water - 1/4 cup


Pre heat oven to 500 F.

Place the potatoes in a baking dish.

Add water, lime juice, olive oil, oregano, salt and a pinch of pepper.

Bake uncovered in the pre heated oven for 10 minutes.

Toss around the potatoes and roast 10 more minutes. If all the water has been evaporated, sprinkle a bit of water.

Once again toss the potatoes around, for even browning and keep them in the oven for 5 more minutes.

The potatoes are ready when they are tender when pierced with the tip of a knife and brown on the edges.

Serve hot, garnished with oregano.

Source: The Martha Stewart Living Cookbook 1200 Collected Recipes.

  1. The actual recipe called for 4 lbs of Idaho potatoes, so multiply the quantity of the rest of the ingredients by 4.
  2. Cooking time in that case would be approximately 40 minutes. Turn the potatoes halfway through for even browning.
  3. I used 4 medium sized Golden Yukon potatoes (1 lb) and cut each into 12 cubes.
  4. Kosher salt can be substitued with an equal amount of regular salt.
  5. 1/8 cup = 2 tbsp
  6. 1/4 tbsp = 3/4 tsp

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