One of my favorite ways to dress up roasted potatoes, this recipe is a great side dish for the holidays or even for Sunday dinner. They’re easy to do and always a hit.
1 1/2 pounds Yukon Gold Potatoes (or other waxy potato variety), halved
2 tablespoons Olive Oil
1/2 tablespoon Salt
3/4 teaspoon Pepper
2 tablespoons fresh Lemon Juice
2 teaspoons fresh Thyme, minced
2 teaspoons fresh Rosemary, minced
1/2 tablespoon Butter (optional)
Preheat your oven to 400°F. Rinse the potatoes and drain the water. Cut the potatoes in half lengthwise and put them in a medium sized bowl. Toss the potatoes with the olive oil , salt and pepper. Place the potatoes on a sheet pan lined with a silpat or parchment paper. Put them in the oven for 40 to 45 minutes, or until the potatoes can be easily smashed with gentle pressure. Pull the potatoes out of the oven and toss with the minced herbs, lemon juice, and butter. You are ready to serve, bon appétit.
Tips and Tricks:
Not everyone is blessed with double ovens, if you are making this recipe for a meal that requires you to pick and choose what is going to be cooked when, then cook the potatoes first. You can hold them at room temperature (without the lemon juice, butter, and herbs) for about an hour or put them in the refrigerator if it’s going to be longer. When you are about ready to serve, heat a skillet over medium heat. Add in the roasted potatoes along with the lemon juice, butter, and herbs. Cook for a few minutes until the potatoes are hot again (if you have had them refrigerated, pull them out about 30 to 45 minutes before putting in the pan to allow them to come to room temperature).
This recipe serves 4.