Bake for 40 minutes, shaking halfway through, until beautifully golden on all sides. really just because I wanted to add some different colours to the dish. When the potatoes are well browned, add the last tablespoon of the butter along with the fresh parsley to the skillet and toss gently to coat the potatoes. Place potatoes into large microwave safe bowl, fill with water, mostly covering potatoes. But no, we’re not done yet. Bake for about 35-40 minutes or until done. Preheat the oven to 450 degrees F (230 degrees C). HI AMY, THANK YOU FOR YOUR GREAT RECIPES. Give the tray a shake to coat the potatoes in the fat (or turn them using some kitchen tongs). For tips, tricks and to see all of my Aquafabulous recipes. This is a true authentic slow-roasted potato recipe. We don’t discriminate. Brush the oil over the potato chunkc and then season with salt and freshly ground black pepper. The fresh flavors, with a bright hint of lemon, are a nice compliment for your next summer get together or a cozy night in. Juice of 1 lemon. * Larger potatoes may be used. Personally, I often reflect about coming from a “potato country”, which my husband always finds amusing. Combine potatoes, lemon juice, kosher salt, and 3 Tbsp. For this dish, I’ve used a combination of russet potatoes, new potatoes and some red potatoes. butter in a large straight-sided skillet or a … CAROL. Combine the cut potatoes, the lemon juice, the salt and one tablespoon of the butter in a 12” enameled cast iron skillet (or a similarly sized, deep, heavy bottom frying pan). The freshness of the lemon harmonizes well with the other ingredients. One of my very favorite ways to prepare potatoes is to roast them like these Lemon Garlic Parsley Roasted Potatoes. Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18 inch baking dish … Toss to combine. Another day. I love that stuff. Combine seasonings with oil and/or butter, toss potatoes, spread on a baking sheet and let them roast away until done. Place in a baking tray and cover with the Lemon infused Borderfields Rapeseed Oil, parsley, salt and pepper. Add garlic, potatoes, thyme, 2 tbsp of olive oil, and a good pinch of salt and pepper. I think next time I’ll just sprinkle the salt and pepper over the potatoes once they’re spread out in the pan. I tend to have everything on hand for roasted potatoes which is great, when you want to avoid a last minute rush to the grocery store. Back to the potatoes, in a large bowl whisk together all the ingredients that are not potato: olive oil, butter, lemon juice, grated garlic, parsley, salt and pepper. Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 … Add the lemon zest, lemon slices, garlic and thyme and season well. I’ve said it once, and I’ll say it again: when it comes to an easy and yummy dinner, potatoes are my favorite go-to for side dishes. Toss the potatoes with olive oil, salt, and pepper, and spread evenly on the baking sheet. 3 tbsp fresh parsley finely chopped. Dried oregano: This is a traditional herb used in Greek food but you can try with other herbs (see note below). It might be our Irish heritage or the ease of this versatile vegetable, but my family and I are a sucker for a good potato. For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Baked, mashed and yes, even fried. Depending on your oven, cook time may vary. Bake at 400-degrees F until done, about 35-40 minutes. Learn how to prepare this easy Roasted Red Potatoes with Lemon and Parsley recipe like a pro. Preheat oven to 400-degrees F. Line a large baking sheet with baking parchment. Preheat oven to 400F. 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