Roasted Lemon-Rosemary Potatoes
So here it is, the last day of February 2024. The last day of National Potato Lovers Month.
Really folks, I don’t need anyone to declare a month for loving potatoes. Anyone who knows me knows that potato is my favorite, #1, “last thing I want to eat before I die” food.
However, in honor of National Potato Lovers Month, here’s one of the zillion potato recipes I love: crispy roasted potatoes with some citrusy lemon tang and a sprinkle of rosemary.
ROASTED Lemon-Rosemary POTATOES
2 pounds all-purpose potatoes, peeled and cut into small cubes
2 cloves garlic, finely chopped
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper to taste
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the potato cubes in a bowl. Add the garlic, olive oil, lemon juice and rosemary and toss to distribute the ingredients evenly. Season with salt and pepper to taste. Place the potato mixture on the parchment lined sheet, spreading the cubes into a single layer. Roast for 15 minutes. Toss the potatoes and continue to roast for about another 15 minutes or until the potatoes are crispy and golden brown.
Makes 4 servings