This is one of my favorite, super simple sides to serve along side almost anything.
Say that ten times fast.
They are easy, foolproof, and tasty. I make them so often that I just had to share them with you. Sharing is caring…or something like that. Let’s get cooking!
The grocery list – 2 pounds small red potatoes, garlic, olive oil, butter, lemon, and salt.
Give the potatoes a good rinse and cut them into quarters.
Melt 1 tablespoon of butter in a small bowl and add 1 tablespoon of olive oil.
Mince 3 cloves of garlic.
Drizzle the butter/oil mixture over the potatoes.
Sprinkle on the minced garlic.
Squeeze the juice from an entire lemon over the top and then season to taste with salt.
Cover the pan with foil and place it in a preheated 375 degree oven for 25 minutes.
Remove the pan from the oven, remove the foil and give the potatoes a stir. Return the pan to the oven and continue to roast, uncovered, stirring once every 15 minutes or so.
Roast the potatoes for an additional 30 to 40 minutes, or until they are as brown as you’d like them to be. These are looking good to me.
If you’re lucky enough to have any of these leftover after dinner, there’s all kinds of things you can do with them the next day.
Got any of this stuff on hand?
Start with some of your roasted potatoes.
A little bit of the chili on top.
How about some cheese?
Nice and melty out of the microwave.
Top it off with a little sour cream and you have lunch! Roasted potato chili nachos.
They are also excellent sauteed in a little oil and served along side some scrambled eggs for breakfast.
Lemon and Garlic Roasted Potatoes
- 2 pounds small red potatoes, quartered
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
- 3 cloves garlic, minced (approximately 2 teaspoons)
- 1 lemon
- Salt, to taste
Preheat oven to 375 degrees.
Place quartered potatoes in a 13″ x 9″ pan. Mix melted butter with olive oil in a small bowl and drizzle evenly over the potatoes. Sprinkle the potatoes with minced garlic and the juice from one lemon. Season to taste with salt.
Cover the pan with foil and place in the oven for 25 minutes. Remove the foil, give the potatoes a stir and then continue to roast potatoes for 35-40 minutes, stirring every 15 minutes, until golden brown.
Adapted from Allrecipes.com