Lemon Herb Roasted Potatoes

Roasted potatoes are pretty much a family institution at our house. Now these flavourful potato nuggets have become a new favourite. I first started making them about 10 years ago when I saw Jamie Oliver make them.

Lemon Herb Roasted Potatoes
I describe them as an absolute must for a British roast dinner of any sort. You can read more about how to make The Perfect Roast Potato here.

This variation simply takes the same method and adds lemon and herbs. We enjoyed these potatoes at our Sunday dinner last weekend along with a whole, beautifully roasted Lemon Dijon Chicken.

These Lemon Herb Roasted Potato Nuggets are a terrific side dish with many meals like any roast chicken or lamb dinner or to serve with Greek Souvlaki.

Did you make this?

Ingredients
6- 8 large sized russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
juice of one lemon
¼ to 1/3 cup olive oil, butter or other oil will work as well; a butter/olive oil combination is very good too
½ tsp kosher salt
½ tsp cracked black pepper
1 1/2 tbsp dried herbs, oregano, thyme and rosemary are good choices
1 whole garlic bulb broken into about 4 pieces, optional

Instructions
Parboil the potatoes in salted water for about 3-4 minutes, no longer.
Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.
Toss together so that the potatoes absorb the lemon juice.
Add the salt, pepper, herbs, garlic cloves and olive oil.
Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.
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NUTRITION INFORMATION
Yield8
Serving Size1
Amount Per Serving
Calories343
Total Fat6g
Saturated Fat1g
Trans Fat0g
Unsaturated Fat4g
Cholesterol4mg
Sodium199mg
Carbohydrates65g
Fiber7g
Sugar3g
Protein8g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.



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