Lemon Roasted Potatoes
These crispy, lemon infused potatoes are based on a recipe from The Moosewood Collective, New Recipes from Moosewood Restaurant.
They are crunchy and fill your mouth with lemon and herbs when you bite into them.
Don't be put off by the long roasting time. As long as you use a firm potato such as a russet, you won't have any problems. However,
if you try this recipe with an Idaho or other fine textured potato, there will be almost nothing left at the end of the
Toss the potatoes, lemon, oils, spices, and garlic in a baking dish (9x12 inch).
Add the water. Bake, uncovered for 1.5 hours at 475° F. Stir every 20
minutes, adding more water if necessary to prevent sticking.
Be careful not to burn the potatoes during the last 30 minutes.
During the final 15 minutes, allow the water to evaporate until only the oil is
left. Stir the potatoes every 10-15 minutes during the cooking process to prevent sticking.
Garnish with fresh parsley.
- 6 medium russet potatoes (or other very firm potatoes), peeled, cubed (about 3 pounds)
- 1/2 cup fresh lemon juice -- about 2 1/2 lemons
- 1/3 cup canola oil
- 1 Tablespoon olive oil
- 2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 1/2 tsp. mixed herbs such as oregano, basil, parsley, rosemary, thyme
- 2 garlic cloves, minced
- 3 cups hot water
These are best prepared just before eating them, otherwise they become soggy. They are great with
roast beef or chicken or charcoal grilled hamburgers or steaks.