Lemon Roasted Potatoes
Cheryl Croce Culver
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·nonstick vegetable oil spray
4 lbyukon gold, potatoes, peeled and quartered(i leave peels on)
1/2 colive oil
1 colive oil, extra virgin
6 Tbspfresh lemon juice
4 tspfinely grated lemon peel
2 tspparsley finely chopped
24 clovegarlic sliced
How to Make Lemon Roasted Potatoes
Preheat oven to 375°F. Spray 2 large rimmed baking sheets with nonstick spray; set aside.
In a large bowl, toss potatoes with 1/2 cup olive oil and sprinkle generously with salt and black pepper. Transfer potatoes in single layer onto baking sheets, dividing equally. Roast 30 minutes.
- While potatoes are roasting, make the dressing by whisking extra-virgin olive oil, lemon juice, dill, parsley and lemon peel in small bowl. Pour two tablespoons of the mixture into another small bowl and add garlic.
Divide garlic mixture between baking sheets with potatoes and toss to coat; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
In a large bowl, toss roasted potatoes with enough of remaining dressing to coat and serve.