Lemon Herb Roasted Potatoes

1. 1

   Place potatoes in a large saucepan and cover with cold water. Bring them to a boil over medium-high heat. Add some kosher salt to the water, reduce the heat to medium and cook for 3-4 minutes, no longer than that. You want them to just start getting tender.

2. 2

   Place a baking pan with sides large enough to hold all the potatoes in a single layer without crowding them in the oven. Turn the oven temperature to 375u00b0F. I use a large rimmed baking sheet. You want that pan to be preheated before adding the potatoes. This will help to prevent them from sticking to the pan.

3. 3

   Drain potatoes and let them sit in the colander for 5 minutes. Place the potatoes in a large bowl and add lemon juice. Gently stir to make sure that all of the potatoes are coated with the juice.

4. 4

   Add salt, pepper, oregano (or whatever herb you choose), olive oil and melted butter. Mix to coat the potatoes with the oil, butter and spices.

5. 5

   Transfer the coated potatoes to the hot baking pan. They should sizzle when they hit the pan-that will tell you the pan is hot and ready to go. Bake at 375u00b0F for 45-75 minutes, depending on how big you cut the potatoes. Give the pan a good shake after the first 10 minutes of baking to be sure that the potatoes aren't sticking to the pan. If they are, use a spatula to gently release them from the pan. Continue baking the potatoes, turning them every 20 minutes or so, until they're golden brown and tender.

6. 6

   Serve immediately. Makes 4-6 servings.

7. 7

   Recipe slightly adapted from Rock Recipes.

* Per serving · 4 servings · Values may vary.

No additional tips available.