Lemon & Lime Roasted Red Potatoes

Name: Lemon & Lime Roasted Red Potatoes
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Canadian
Ingredients: 6 large red potatoes, peeled and halved; 1 large sweet onion, cut into 2-inch wedges; 3 clove garlic, minced; 2 large shallots, thinly sliced; 2 tsp dried sweet basil leaves; 3/4 tsp dried coriander; 1 1/2 tsp coarse sea salt; 1/2-1 1/2 tsp cayenne pepper (to suit your tastebuds); 1/4 c dry white wine; 1 large lemon, juice of; 1/2 lime, juice of; 1 - 2 c water; 1/4 c olive oil

By Baby Kato
@BabyKato

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.

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. The Test Kitchen

Rating:

★★★★★ 5 votes5

Comments:

20 Comments

Serves:

Prep:

15 Min

Cook:

1 Hr 20 Min

Method:

Roast

Ingredients

6 large

red potatoes, peeled and halved
1 large

sweet onion, cut into 2-inch wedges
3 clove

garlic, minced
2 large

shallots, thinly sliced
2 tsp

dried sweet basil leaves
3/4 tsp

dried coriander
1 1/2 tsp

coarse sea salt
1/2-1 1/2 tsp

cayenne pepper (to suit your tastebuds)
1/4 c

dry white wine
1 large

lemon, juice of
1/2

lime, juice of
1 - 2 c

water
1/4 c

olive oil
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How to Make Lemon & Lime Roasted Red Potatoes

Step-by-Step

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.