This is a super–easy recipe that picky-purist-eaters (like my first-born prince) will actually request. If you’re really in a rush, increase the oven temp to 450° F, and roast for 30 mins, stirring every 10 mins. The fresh herbs dress up the presentation; the dill is especially nice when accompanied by fish dishes.
2 lbs. baby red rose potatoes
¼ c. melted butter
¼ c. olive oil
¼ c. lemon juice
4-6 peeled, fresh garlic cloves
Salt and pepper to taste
Chopped, fresh parsley to taste (optional)
Chopped, fresh dill to taste (optional)
Preheat oven to 400° F. Wash and quarter the potatoes. Spray with PAM, or grease a 12” x 7” casserole dish. Whisk butter, olive oil, and lemon juice together. Spread potatoes and garlic in the casserole dish, drizzle with the butter mixture, sprinkle with salt and pepper, and place in the oven. Roast for 45 mins., stirring potatoes every 15 mins., until potatoes are fork-tender. Sprinkle with fresh herbs, if using. Serve hot.
Serves 6-8.
Roasted potatoes
Equipment
- 1 12" x 7" pan
Ingredients
- 2 lbs. baby red rose potatoes
- ¼ c. melted butter
- ¼ c. olive oil
- ¼ c. lemon juice
- 4-6 garlic cloves peeled
- ½ t. salt to taste
- 1 t. pepper to taste
- 3 T. chopped, fresh parsley optional
- 3 T. chopped, fresh dill optional
Instructions
- Preheat oven to 400° F.
- Wash and quarter the potatoes.
- Grease a 12” x 7” casserole dish.
- Whisk butter, olive oil, lemon juice, salt, and pepper together, and set aside.
- Spread potatoes and garlic in the casserole dish, and drizzle with the butter mixture.
- Place casserole dish in the oven. Roast for 45 mins, stirring potatoes every 15 mins, until potatoes are fork-tender.
- Sprinkle with fresh herbs, if using. Serve hot.
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