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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Church-Style Lemon-Roasted Potatoes Recipe

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This recipe for Church-Style Lemon-Roasted Potatoes is from The Three Sisters 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:  
3 Tbs. Olive Oil
1 ½ Tbsp. Butter
3 Lb. Small Yukon Gold or Red Potatoes (peeled)
¼ C Lemon Juice
4 Tsp. Thyme (freshly chopped)
¼ Tsp. Salt
½ Tsp. Pepper
Directions:
Directions:
Preheat oven to 400 degrees.

Cook olive oil and butter in a skillet over medium heat, stirring constantly, for 3 to 4 minutes or until butter begins to turn golden brown. Remove butter mixture from heat, and add peeled potatoes, tossing gently to coat.

Spread potatoes in a single layer in a 15 x 10-inch jelly-roll pan.

Bake at 400 degrees for 40 to 45 minutes or until potatoes are golden brown and tender, stirring twice. Transfer potatoes to a large serving bowl, and toss with lemon juice, chopped fresh thyme, salt, and pepper until well coated.

Serve immediately.

Note: If you don't want to peel little potatoes, you can use larger peeled Yukons. Simply cut into large chunks, and bake as directed. Any leftover potatoes are great for potato salad the next day.

 

 

 

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