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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roast Potatoes with Lemon Recipe

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This recipe for Roast Potatoes with Lemon is from The Gensler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 lbs. Yukon gold and red potatoes cut in wedges.
5 T. fresh lemon juice
dried oregano
2 cloves garlic, minced
salt and pepper to taste
5 T. olive oil
5 T. unsalted butter, cubed
Directions:
Directions:
Preheat oven to 350º F.
In a large bowl, toss the potatoes with the lemon juice,
oregano, garlic, salt and pepper.
Cover with plastic wrap and let sit for one hour at
room temperature.
Transfer the potatoes to a baking sheet - drizzle with
olive oil. Dot with butter.
Cover with foil and roast for one hour.
Remove the foil and continue to roast for 25 min.
Turn on the broiler and cook for 2 more min. if you
want the potatoes crispy.

 

 

 

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