Tuscan Roasted Potatoes & Lemon

Name: Tuscan Roasted Potatoes & Lemon
Cook time: 5 min
Total time: 1 min
Ingredients: 2 pounds Yukon Gold potatoes, unpeeled and 1-inch-diced; 8 large garlic cloves, smashed and peeled; 2 large or 4 small branches fresh rosemary; 1/2 large lemon, cut in half through the stem and thinly sliced crosswise; 3 tablespoons good olive oil; Kosher salt and freshly ground black pepper; Fleur de sel

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Cook Time: 5 minutes

Total: 1 hours

Servings: 6

Author : Ina Garten

fruit lemon potato

Ingredients

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2 pounds Yukon Gold potatoes, unpeeled and 1-inch-diced8 large garlic cloves, smashed and peeled2 large or 4 small branches fresh rosemary1/2 large lemon, cut in half through the stem and thinly sliced crosswise3 tablespoons good olive oilKosher salt and freshly ground black pepperFleur de sel

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Instructions

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Step 1

Preheat the oven to 375 degrees F.

Step 2

Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.

Step 3

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