These potatoes were great to throw in the mix. Peeling and chopping the potatoes, boiling them and tossing them in the lemon, herb and oil mixture. And that only takes about 10 minutes. To make sure that your roasted potatoes get the amazing flavors of the herb and lemon, slice each potato horizontally like Hasselback potatoes, but without cutting through. Every slice is coated with the buttery, garlicky flavor.
Half of this mixture is used to baste them halfway through cooking, and the remaining mixture is slathered onto the Herb Roasted Potatoes once they are fully cooked, a minute or two before being served.
- 6- 8 large sized russet potatoes peeled and cut into 1 1/2 to 2-inch chunks
- juice of one lemon
- ¼ to 1/3 cup olive oil butter or other oil will work as well; a butter/olive oil combination is very good too
- ½ tsp kosher salt
- ½ tsp cracked black pepper
- 1 1/2 tbsp dried herbs oregano, thyme, and rosemary are good choices
- 1 whole garlic bulb broken into about 4 pieces optional
- Parboil the potatoes in salted water for about 3-4 minutes, no longer.
- Meanwhile, in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them.
- After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.
- Toss together so that the potatoes absorb the lemon juice.
- Add the salt, pepper, herbs, garlic cloves, and olive oil.
Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.