[ Modest ] Make


Day 53: One Potato Two Potato Red Potato Blue Potato
22 October, 2009, 8:46 pm
Filed under: off the record, Veg | Tags: , , , , , ,

Off the record: lemony roasted potatoes

herb roasted potatoes

I pretty much consider this one of the most fool-proof recipes that I have in my arsenal. It’s easy prepare, easy to cook and mildly impressive if you use fancy new potatoes and a pretty casserole dish (You can’t see it from this angle, but that’s a Fire King peach lusterware dish). I have been trying to make Vietnamese pho all week and that recipe is giving me a rainbow full of disappointment. So I figure I’ll settle on something familiar, something delicious, before I ready myself to try a difference  pho recipe. I’ll post something on that within the next few days.

lemon peel

You really don't need two lemons worth of peel for this recipe. I was peeling the second one for something else.

  • 1 tbsp lemon zest*
  • 1 tbsp of oil
  • juice from half a lemon (more if you like your potatoes extra tangy)
  • 1 tsp rosemary
  • 1 tsp thyme
  • salt and pepper to taste
  • about 2lbs of potatoes, slices in half or quarters

I find this to taste better if I mix the marinade an hour ahead of time and let the flavours mingle a little bit before I add in the potatoes. But this work just as well as a last-minute dish. Roast at 400F for about an hour, depending on how big your potatoes are and how wide your dish is.

* If you’re like me, and don’t have a zester, I STRONGLY recommend the OXO vegetable peeler with serrated blade. Honestly, it’s not the ultimate peeler—I once used a peeler that was so perfectly-weighted, so solid, that I wish I stole it from my former roommate when I moved out. The OXO peeler is lighter (doesn’t sit as well in my hand), but that serrated blade is magical! The super-sharp blade skims off the thinnest layer of skin and there’s none of that bitter pith at all. It was a godsend when I needed to peel all the apples for my apple pie and apple butter. For this recipe I just laid a few strips together and then sliced them into thin strips with a knife.

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