It took me forever to master the art of the Roasted Potato. And that’s because I refused to abide by the age-old advice to “par-boil” them first, so I always ended up with burnt/raw potatoes that were tasteless. Par-boiling has changed all that with about 5 extra minutes of effort.
Ingredients (4 servings):
  • 2 pounds of baby new potatoes – multi-colored variety (they look beautiful!)
  • 2 small lemons – Meyer lemons are my favorite
  • Selection of fresh herbs (rosemary, thyme, sage, oregano – all work well)
  • Olive Oil
  • Salt & Pepper
How to:
Preheat your oven to 450 degrees.
Set a pot of water to boil filled with enough water to cover all the potatoes. Once boiling, add your washed potatoes to the water and let them cook for 5 minutes. Strain them from the water, add them into a roasting pan, squeeze lemons, drizzle olive oil, sprinkle herbs, salt and pepper, and pop them into your oven for about 10 minutes. Check them, roll them around and place back in oven for another 5 minutes or until a fork easily pierces through the center and they are lightly golden brown. Serve immediately.
Leftovers can be used the next day in a salad with a lemon-dijon vinaigrette dressing.
Enjoy! xxx, Leah

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