Best Tuscan Roasted Potatoes Lemon Recipes

Tuscan Roasted Potatoes & Lemon image

Provided by Ina Garten

Time 1h

Yield 6 servings

Number Of Ingredients 7

2 pounds Yukon Gold potatoes, unpeeled and 1-inch-diced
8 large garlic cloves, smashed and peeled
2 large or 4 small branches fresh rosemary
1/2 large lemon, cut in half through the stem and thinly sliced crosswise
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

Steps:

Preheat the oven to 375 degrees F.
Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.

Tuscan Roasted Potatoes & Lemon image

Number Of Ingredients 7

2 pounds Yukon Gold potatoes
8 cloves Large Garlic cloves, smashed and peeled
3 ears Fresh rosemary branches
1/2 ear Large lemon, cut in half through the stem and thinly sliced crosswise
3 tablespoons Olive oil
1 tablespoon Kosher salt and black pepper
1/4 teaspoon Fleur de sel for finishing

Steps:

1. Preheat oven to 375.
2. Place the potatoes on a sheet pan, add the garlic, m rosemary, lemon, olive oil, 2 t kosher salt and 1 t pepper, and toss until everything is coated with oil. Spread in one layer.
3. Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender on the inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with flour de sea, and serve hot.