Saturday, January 28, 2012

Lemon Rosemary Roasted Potatoes

I had these beautiful stalks of fresh rosemary left over from New Years Eve, and half a bag of potatoes, so I threw together this:

Lemon Rosemary Roasted Potatoes

Lemon Rosemary Roasted Potatoes
1 lb potatoes, peeled and cubed (this time I used organic russet)
Zest of 1 lemon, removed in wide strips with a vegetable peeler
2 tbsp Olive Oil
1 large sprig of fresh rosemary, chopped
1/2 tsp sea salt, or to taste
freshly ground black, pepper, to taste

Preheat oven to 475.  I use my Pampered Chef large stone bar pan, and preheat the pan right in the oven.  The preheated stone cookies with a nice even heat, and gives whatever you roast on it, a gorgeous brown, caramelized color!

While the oven heats up, place the olive oil and lemon zest strips in a microwave safe dish, and gently warm 30 seconds at a time, until fragrant.  I think I did mine for a total of 1:30.  (You can also do this in a small pot on the stove over low)

Add chopped rosemary and let sit in the warm oil for 10 minutes.

Toss cubed potatoes with the flavored oil on the preheated bar pan, spread evenly,  and add salt and pepper to taste.

Great side dish for chickpea cutlets!!

Lemon Rosemary Roasted Potatoes

Roast in oven for 10- 15 minutes, flip potatoes, and roast an additional 5-10 minutes, or until tender

No comments:

Post a Comment