Roasted Potatoes with Lemon Olive Oil

Name: Roasted Potatoes with Lemon Olive Oil
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 2 lb. baby Yukon gold, fingerling, or tricolor potatoes, scrubbed; 1 cup plus 2 tbsp. olive oil; 1 ⁄ 2 tsp. kosher salt, plus more to taste; Freshly ground black papper, to taste; 6 cloves garlic, unpeeled, lightly smashed; 2 lemons, quartered

Serves
serves 6

INGALLS PHOTOGRAPHY

Simple roasted baby potatoes with whole garlic cloves are the perfect foil for a zesty lemon and olive oil emulsion. This recipe first appeared in the tablet edition of our Jan/Feb 2014 SAVEUR 100 with the article Lemon Olive Oil.

Ingredients

2 lb. baby Yukon gold, fingerling, or tricolor potatoes, scrubbed
1 cup plus 2 tbsp. olive oil
¹⁄₂ tsp. kosher salt, plus more to taste
Freshly ground black papper, to taste
6 cloves garlic, unpeeled, lightly smashed
2 lemons, quartered

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Instructions

Step 1

Heat oven to 400°. Toss potatoes, 1⁄4 cup oil, salt, pepper, and garlic on a foil-lined baking sheet. Roast, tossing occasionally, until browned and tender, about 35 minutes; transfer to a serving bowl and keep warm.

Step 2

Purée remaining oil, 1⁄2 teaspoon salt, and the lemons in a blender until smooth. Pour through a fine-mesh strainer over potatoes; toss to combine.

Heat oven to 400°. Toss potatoes, 1⁄4 cup oil, salt, pepper, and garlic on a foil-lined baking sheet. Roast, tossing occasionally, until browned and tender, about 35 minutes; transfer to a serving bowl and keep warm.
Purée remaining oil, 1⁄2 teaspoon salt, and the lemons in a blender until smooth. Pour through a fine-mesh strainer over potatoes; toss to combine.