
Recipe from Chef Brittany Eddelbuttel.
Ingredients:
- 2 lbs. Yukon gold potatoes, cut in small wedges
- 1/2 c. olive oil
- 3 tsp. dried oregano
- 2 TBSP lemon juice
- 3 cloves
- 3 allspice berries
- 2 garlic cloves, minced
- 1 tsp. salt
- Freshly ground black pepper
- 1/2 c. water
Directions:
- Preheat oven to 400F.
- Cut potatoes and place in a bowl with olive oil through pepper and mix until well coated.
- On a sheet pan lined with parchment paper, spread the potatoes in a single layer along with the olive oil in the bowl.
- Pour 1/2 c. water in the corners of the sheet pan, tilting the pan so it spreads through the entire pan.
- Roast for 10 minutes at 400F until the liquids start to boil, then reduce to 320F and continue to roast for 45 minutes until potatoes are soft and crispy. Taste and add more salt if necessary.
Lemon Roasted Potatoes:

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