May 28, 2012

Recipe: Lemon-Thyme Roasted Potatoes

1 tablespoon of unsalted Butter
1 lbs. small Red Potatoes (halved)
3 thin slices of Lemon (seeded)
1 teaspoon Olive Oil
1/4 teaspoon of Kosher Salt
1/8 teaspoon of crushed Black Pepper
1/8 teaspoon of crumbled dried Thyme (or 1/2 teaspoon of fresh Thyme)

Take the butter and coat the bottom and sides of a baking pan large enough to hold the potatoes in a single layer. In a large bowl, combine all the ingredients, except the thyme. Add potatoes and lemon slices to the pan, in a single layer. Place into a 425-degree pre-heated oven, and roast for 15 minutes. Remove lemon slices and turn potatoes over, and let cook for another 6-10 minutes, until tender and browned. Take the lemon slices and mince. When the potatoes are done, add the minced lemon and crumbled thyme.

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