Saturday, February 7, 2015

Roasted Potatoes with Lemon and Herbs

I love using lemon to add sparkle to golden brown fingerling potatoes. Roasted potatoes with creamy centers and a splash of citrus are good eating. The lemon and mint give them freshness and zip. Any herb or small size potato will work here. This dish is good warm, at room temperature or hot from the oven, making it a nice recipe for summer gatherings. Potatoes are a familiar sidekick for grilled fish, chicken or steak, but they’re equally welcome on a vegetarian/vegan table too.

  Roasted Potato Recipe
Serves 4-6
Some Notes
I use coarse Mediterranean sea salt here, but kosher salt is fine too. Good salt can enliven any recipe. 
Aleppo pepper comes from northern Syria. It’s moderately spicy with some fruitiness and mild, cumin-like undertones.  I find it online or in Middle Eastern markets.
  • 2 pounds of fingerling potatoes or other small potatoes
  • 1-2 lemons, zest one lemon and reserve the zest
  • Generous handfuls of fresh mint and parsley, chopped (or herb of your choice such as basil or chives).
  • Olive oil for cooking
  • Salt to taste
  • A sprinkling of Aleppo chili pepper or red chili flakes (optional)
  • For Serving: sprinkling of fleur de sel or other flaky sea salt or celtic gray salt,  lemon wedges
Preheat the oven to 375
In a large baking pan, toss the potatoes with olive oil, some coarse sea salt, Aleppo pepper and the lemon zest. Roast for 30 minutes. Take out of the oven. The salt will have dissolved a little in the pan. Toss again. Put the pan back in the oven and cook for 15 more minutes or until  the potatoes are tender and done. Before serving, add the fresh herbs, a couple of good squeezes of lemon juice. Serve and enjoy!

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