Wednesday, March 9, 2016

Lemon Herb Roasted Potatoes

If you love potatoes, we are about to be friends.
These potatoes are small bites of heaven, butter and herbs; and they make every day better.

So, without further ado, let's get started, shall we?
PS...link to printable can be found below.

Set your oven to 375 degrees; and gather the following ingredients:

2-3 lbs small golden potatoes (scrubbed clean)
1 medium yellow onion, diced
1 - 3 Tbsp EVOO
Tablespoon or two of butter
Salt to taste (Kosher and/or Himalayan is my fave)
Ground Pepper to taste
1 lemon (if you can get a Meyer lemon, all the better)
1/2 - 1 tsp Srirachi (opt)
1 bunch Green Onion, chopped
Bunch of fresh Parsley, rough chopped
Bunch of fresh Cilantro, rough chopped

Start by washing the potatoes and slicing them into a mixture of halves and quarters, then place them in a large bowl and drizzle with EVOO.


Add salt & pepper to potatoes.


I buy Kosher and Pink Himalayan, and mix them together in a container that I keep close to my heart and stovetop.  You never know when you will need a little salt.
In this instance, I added about a half Tablespoon.
As for the pepper, I use a bit of fresh ground, and then finish up with about a teaspoon of pepper out of the shaker.  I hate to admit to laziness, but these potatoes are just so wonderful, I have no intention of waiting any longer than I have to.  Get yourself some fresh ground in there, and then go for the shaker.  Gotta get these bad boys in the oven.

Next, I add the greens....green onions, about a 1/3 of the fresh, chopped parsley, and about a 1/3 of the fresh, chopped cilantro.


Ooops.  do you see that lemon in the bowl??
That means that I added the lemon juice before the greens.  At least this time.
It really is not an exact science.  I just throw things in there as I grab them off the counter.

But, let's have a picture of the lemon being added, shall we?
Add the juice of half the lemon; and toss that lemon in with the potatoes.  It adds extra flavor and looks pretty.




Time to throw in the diced onions.



Ok.
Srirachi. Use this IF you like heat.  I went heat-less this time; but sometimes I'm in the mood for a little kick, and I'll throw in some Srirachi.  Just about 1/2 a teaspoon.  It adds another layer of loveliness.

Now that all the ingredients are in the bowl, toss with your favorite pair of tons; and pour those golden beauties out onto an ungreased cookie sheet.



Allow to cook for about 30 - 45 min, gently stirring every 10-15 minutes.

When cooking time is complete, potatoes will look slightly browned.

Pull them out and drizzle with remaining lemon juice.



Add a little extra salt & pepper.




Throw on the remaining herbs.
(I should note that this would also be a good time to add that Tablespoon or two of butter.  It will help with the browning.)


Toss to mix in all that goodness.




And place in oven under broiler on Low.

Broil for approximately 10 minutes.  You will need to watch it closely at this point.  It could go much faster than 10 minutes.  It really depends on your oven.

Pull them out of the oven once they are slightly crisp & golden brown.
They should look something like this.  Notice how beautifully golden that lemon is?
Mmmmm.....


Watch for hungry children.
They will go all grabby-grab on ya and eat half the pan before it is even out of the oven.



Allow the remaining potatoes to cool for 10-12 minutes.



Serve to friends and family, or lock the door and eat them all by your happy little self.
No judgement here whichever route you choose.



Until we cook again!

Xoxo

CDawnCooks

Click here for printable










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