Friday, March 31, 2017

Garlic Meyer Lemon Oven Roasted Potatoes

If you know us, you know we preach simplicity in cooking. We believe in minimal ingredients but of the highest quality. Can it get much simpler, or yummy, than oven roasting some red potatoes with garlic, and then adding a drizzle of our Meyer Lemon Olive Oil with some fresh herbs? For casual or elegant dining, this recipe is a hit, folks.

The herbs you use is your choice.  We recommend two methodologies; first, use up what you already have in the fridge, or second, use your herb selection to tie into what you are making as a main course.  For example, if you are making grilled lamb with rosemary, make sure to use a small amount of rosemary in the potatoes too.


  • 3 pounds small red or white potatoes
  • 1/4 cup good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons minced garlic (6 cloves)
  • 1/3 cup Pastamore California Meyer Lemon Extra Virgin Olive Oil
  • 4 tablespoons minced fresh herbs (your choice, mix & match parsley, basil, oregano, thyme, rosemary, etc.)

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

While potatoes are roasting combine chopped herbs with the Meyer Lemon Olive Oil and allow to sit. This will meld the flavors.

Remove the potatoes from the oven, and allow to cool for 10 minutes. Place in serving bowl, and drizzle herbed lemon olive oil over the top. Serve immediately.

Serves 8.

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