One potato, two…

3 Feb

I will continue to sing my praises for Ina Garten! She makes cooking look easy and fun (as it should be!) – and every one of her cookbooks is a “must buy.” Her recipes are outstanding! And she supplies the tips you need to duplicate her results.

Cooking for Jeffrey by Ina Garten (2016) is one of her top five, in my humble opinion! Her Skillet-Roasted Lemon Chicken and Roasted Salmon Tacos are unbelievably tasty and have become family favorites. And my number one fav? Her recipe for a French 75 cocktail! I’ve now added a new fav to the list. Her Tuscan Roasted Potatoes are luscious! They are also a cinch to throw together and company appropriate. Feel free to cut the recipe in half – or double it. No fresh rosemary? Sprinkle on dried. Not a lover of fleur de sol? Skip it. Perfect accompaniment to beef, chicken or fish. And trust me they taste as good as they look!

Tuscan Roasted Potatoes & Lemon

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

½ large lemon, cut in half through the stem and thinly sliced crosswise

3 tablespoons good olive oil

Kosher salt and freshly ground pepper

Fleur de sol

Preheat the oven to 375 degrees. 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.

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.

*Smash each garlic clove lightly with the side of a chef’s knife to remove the peel, then smash again.

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