Roast Potatoes with Rosemary and Lemon
I love the fact the even a dish as seemingly defined as roasted potatoes, can actually be a platform dish from which you can make dozens, if not hundreds of variations. And once you know the fundamentals of how to roast potatoes, those cooking techniques, along with a few additional ingredients, almost anything you like and/or whatever’s available/in season, you can change up that simple, basic recipe, to fit any particular desire. In this recipe video, I show you a how to do Roasted Potatoes with Rosemary and Lemon. Rosemary and Lemon (in this case I use lemon zest) is a match made in heaven, and together they elevate the simple roasted potato with both wonderful flavors and aromas. These make a great side dish for just about any protein from a light fish to a big old rare steak. Hope you enjoy them as much as I do.
RECIPE FOR ROASTED POTATOES WITH ROSEMARY AND LEMON
Ingredients for Roasted Potatoes with Rosemary and Lemon (for 4)
- 10 – 12 new potatoes; about golf ball size
- Olive oil
- 1 tablespoon of finely chopped rosemary
- Zest of one lemon
- Salt and pepper
Recipe Overview and Keys to Success
To make the best roasted potatoes, you should just follow these few things:
- Blanch the potatoes before you roast them. That will help to ensure that you have a crispy outside and a soft fluffy inside. Also note that you can blanch them hours ahead of time to save time when you're finally ready to cook them off.
- When you’re ready to roast the potatoes, start them in a frying pan, that you can move to the oven, over high heat. You are searing them, and like any sear, don’t mess with them until they are nice browned; then flip once.
- You can over-do the rosemary and lemon; so I wouldn’t apply a "more is better" approach to these ingredients. Also, you need to make sure you season with salt and pepper to bring all the flavors out.
Making Roasted Potato with Rosemary and Lemon
- Cut the potatoes in half (you can do ahead of time and just keep them in water to prevent browning)
- Blanch the potatoes until they are just starting to turn tender
- Drain the potatoes off
- Pre-heat your oven to 400 degrees, and put a frying pan over medium high heat right on the stove top
- Add olive oil to coat the bottom of the pan, and once hot, add the potatoes, cut side down and in a single layer
- Let the potatoes sauté over medium high heat until they are nicely browned on the underside – about 8 – 10 minutes
- Flip them over, and then move the whole pan into the oven
- Allow them to cook for another 10 minutes; or until they are nicely browned all over, and soft on the inside (poke with a knife to see how soft they are)
- While they cook, finely chop the rosemary and zest a lemon
- Remove them from the oven, and pour them into a mixing bowl
- Add the rosemary and lemon, a drizzle of olive oil and salt and pepper
- Toss to combine, the heat from the potatoes will soften up the rosemary, and you are good to go
Serve these roasted potatoes up with your favorite fish, chicken, pork or beef dish, and you're going to love them.
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