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