Lemon Roasted Potatoes
Fresh lemon is bright and adds acidity to the creamer potatoes. We love serving these potatoes with Grilled Lamb Chops and Grilled or Roasted Carrots.
Lemon Roasted Potatoes
If you do not want to turn on the oven, place potatoes in a foil pan, covered, on a grill. Pay attention to the temperature; and the potatoes will most likely cook in less time.
Ingredients
- 1 lb. (454 gr) Little Potato Company Creamer Potatoes
- 2 TBSP fresh lemon juice
- 3 TBSP olive oil
- 2 TBSP (28 gr) French’s Yellow Mustard
- 1 TBSP fresh oregano chopped or 1 tsp. dried
- ½ tsp. salt
- ¼ tsp. pepper
- ¼ cup water
- Garlic minced (optional)
- Garnish with chopped parsley
Instructions
- Pre heat oven to 425.
- In a medium bowl whisk all ingredients except potatoes and water.
- Chop the potatoes in half and add to the marinade.
- Stir to incorporate and place the potatoes in a baking dish in a single layer.
- Pour the water over the potatoes and cover with lid or aluminum foil.
- Cook for 40 minutes, covered.
- Remove lid/foil after 40 minutes and cook another 20 minutes until liquid has evaporated and potatoes brown on the bottom.
- Garnish with chopped parsley and serve.
Notes
Because we generally serve Lemon Potatoes with Grilled Lamb Chops, a big wine is called for. Malbecs’ pair perfectly.
We’ve paired:
- Vina Cobos Bramare Malbec 2007 – One of Argentina’s flagship Malbecs, aged 18 months in French and American oak. Mike bought this wine in 2011 for $85.00 and cellared it for 10 years before opening. It did not disappoint!