If you are a regular reader of my blog, you know that I am ALWAYS looking for fresh ways to serve up a side of potatoes. When I went to my friend Diana's bridal shower back in April at Avli The Little Greek Tavern in Bayside, I had these delicious lemon potatoes. It was love at first taste! I never thought that potatoes and citrus could mix so well on the palate. They were so fresh and so light! I made up this recipe as a nice little twist on those delicious potatoes. It does take a little time to bake, so you can adjust the temperature, I was just baking something else on the same temperature, so I made do. Just cook until you can pierce easily with a fork.
Yields 4 servings
Ingredients:
- 6 red potatoes, scrubbed and cut into wedges
- 1-2 tablespoons vegetable or olive oil, just enough to coat potatoes
- 2-3 tablespoons lime juice
- 1 teaspoon dried rosemary
- salt and pepper to taste
Directions:
- Preheat oven to 375.
- In a bowl, combine potatoes, oil, lime juice, rosemary, salt and pepper. Put into baking dish and cover with aluminum foil, or bake in a casserole dish with a glass lid.
- Bake for 30-45 minutes. Stir potatoes once, halfway through. Potatoes are done when pierced easily with a fork.
Enjoy!
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