Thursday, 12 June 2014

Greek Roasted Potatoes

Lemony garlic rosemary crispy goodness...yummmm.

Greek Roasted Potatoes

8-10 yukon Gold Potatoes
6 cloves Garlic, crushed
1 Lemon, zested and quartered
3 sprigs fresh Rosemary, 2 whole & one chopped
1/4 cup Olive Oil
1/4 cup Butter, melted
Salt & Pepper

Cut up potatoes into 1" pieces & boil for 10 minutes.  Drain and pour out onto a baking sheet. Toss with crushed garlic, lemon zest, lemon quarters, rosemary olive oil, butter, salt & pepper. Spread out on pan in a single layer. Bake in a 400F oven for 20 minutes then flip and bake for another 20 minutes.

Remove lemon and serve.

Yum. I can't get enough of these potatoes!


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