Recipe & photo: cravingsofalunatic.com
FOR THE MEYER LEMON & GARLIC SALT:
·zest from 3 to 4 meyer lemons ( or regular lemons)
1/4 croasted garlic flakes
FOR THE AEROSMITH POTATOES:
5russet potatoes, cut into cubes
1/4 colive oil
2 Tbspbrown sugar
·meyer lemon & garlic salt to taste
How to Make AEROSMITH POTATOES
- For the Meyer Lemon & Garlic Salt (must be made ahead of time, preferably the day before):
Zest lemons. Place the zest on parchment lined cookie sheet and cook for about 15 to 20 minutes on low temperature, about 150 to 200º F. Remove and allow to cool. Add the cooled zest to the salt. Mix well. Add roasted garlic flakes to the mixture and mix again. Store in a sealed glass jar, and use when desired.
- For the Aerosmith Potatoes: In a large bowl combine all ingredients and mix well. Allow to sit a few minutes and then mix again.
Line a cookie sheet with parchment paper. Pour the potatoes over the paper and spread evenly. Place in a preheated 400 to 425º oven and cook for about 20 minutes. Turn the potatoes over and cook another 15 to 20 minutes.
- Remove from oven and drain on a paper towel.