Recipe: For late summer grilling, these potatoes are the perfect side dish


These luscious sheet-pan potatoes pair so well with grilled meat, fish and poultry, I serve them every chance I get.

Roasted potatoes aren’t much work, especially if the spuds are left unpeeled. This foolproof version hails from Ina Garten’s book “Cooking for Jeffrey” (Clarkson Potter, $35). Skin-on spuds, either Yukon Golds or Baby Dutch Yellow potatoes, are quickly cut into 1-inch cubes and tossed with garlic, fresh rosemary sprigs, sliced lemons and olive oil. The classic Italian flavor profile is irresistible.

Tuscan Roasted Potatoes and Lemons

Serves 6

INGREDIENTS

2 pounds Yukon Gold potatoes or Baby Dutch Yellow potatoes, unpeeled, cut into 1-inch cubes

8 large garlic cloves, smashed and peeled

2 large or 4 small branches fresh rosemary

1/2 large lemon that has been cut in half top to bottom and thinly sliced crosswise

3 tablespoons good olive oil

Kosher salt and freshly ground black pepper

Fleur de sel, optional

DIRECTIONS

Adjust oven rack to middle position. Heat oven to 375 degrees.

Place potatoes on rimmed baking sheet; add garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt and 1 teaspoon pepper. Toss until everything is coated with oil. Spread out in one layer.Related Articles

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Roast for 50 to 60 minutes, turning potatoes with a metal spatula every 20 minutes, until 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 rosemary branches and sprinkle with fleur de sel or kosher salt. Serve hot.

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Source:: The Mercury News

      

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