Lemon & Lime Roasted Red Potatoes
By
Baby Kato
@BabyKato
13
Whats not to like... roasted potatoes with herbs, garlic, wine, lemon, lime, and onions. Yummmm. Created for RSC Contest.
Please note: *The AMOUNT of cayenne pepper used is optional.
Please note: *The AMOUNT of cayenne pepper used is optional.
Blue Ribbon Recipe
These potatoes have a robust tart and tangy flavor that combines wonderfully with the herbs and spice. The outside edges are nice and crisp, but the centers stay creamy. They're casual enough to serve alongside hamburgers but sophisticated enough for a roast. We only wish there were more... if making for a large family or crowd we'd suggest doubling the recipe.
Rating:
★★★★★ 10 votes5
Comments:
Serves:
6
Prep:
15 Min
Cook:
1 Hr 20 Min
Method:
Roast
Ingredients
-
6 largered potatoes, peeled and halved
-
1 largesweet onion, cut into 2-inch wedges
-
3 clovegarlic, minced
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2 largeshallots, thinly sliced
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2 tspdried sweet basil leaves
-
3/4 tspdried coriander
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1 1/2 tspcoarse sea salt
-
1/2-1 1/2 tspcayenne pepper (to suit your tastebuds)
-
1/4 cdry white wine
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1 largelemon, juice of
-
1/2lime, juice of
-
1 - 2 cwater
-
1/4 colive oil
How to Make Lemon & Lime Roasted Red Potatoes
- Peel and halve potatoes, cut sweet onion into wedges, mince garlic and slice shallots.
- Put potatoes, onion, garlic, shallots, dried basil, coriander, sea salt, and cayenne pepper in a bowl.
- Mix well.
- Add to glass pan.
- Juice 1 lemon and 1/2 of a lime and add to water. Slowly mix in olive oil.
- Next add the white wine to the liquid mixture.
- Pour liquid mixture over potatoes, cover and marinate in fridge for 30 minutes.
- Bake in a preheated 400 degree oven for 80 minutes.
- Turn potatoes frequently while cooking to keep from burning. If potatoes start to dry out too quickly add more water as required. The potatoes are ready when they are fork tender and crispy.
