Monday, September 17, 2012

Lemon, Garlic and Rosemary Roasted Potatoes Recipe

This is one of my favorite recipes because it is quick and easy. It also is a great side dish for chicken, fish or any meat.

I usually have to use potatoes from the store. But this time I used the fresh potatoes we grew this year. Because it was an experiment, we only planted 2 bags and the yield was pretty small. But there were enough potatoes for a good meal.

First, take your potatoes and cut them up into bite sized chunks. Chop a medium onion and chop it up. Add to the bag with the potatoes. Take a Ziploc bag and put them in. Add about 4 tablespoons olive oil, juice of a whole lemon, chopped or minced garlic and fresh chopped rosemary. Then add salt and pepper to taste.

Close the bag, mix up the potatoes so they are all coated the mixture. Let marinade for a few hours.

You can roast them alone in a 400 degree oven for 50 minutes or you can roast them with whatever protein you are using. I like to make a whole chicken and put the potatoes around the chicken so they can also pick up some of the juices the chicken will leak out.

If you do it my way, they don't get as golden brown as they would if you roasted them alone. Once done, they will soft and flaky. The garlic, rosemary and lemon make them so yummy! If you get a little crazy, you can add carrots, celery or other veggies as well. Sometimes, I add butternut squash!

This is a great meal especially for fall or winter. It's easy and quick. And let me tell you that potatoes from your own garden are the most delicious things you will ever eat! We could not believe what a difference it made to grow your own! We are planning to grow a zillion next year because that is how good they were!

Buen Provecho!


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