Title: Lemon Herb Roasted Potatoes
Categories: Vegetable
Yield: 6 Servings
| 2 1/2 | lb | Small red potatoes; * |
| 1/4 | c | Olive oil |
| 2 | tb | Lemon juice; fresh |
| 1 | ts | Salt |
| 1 | ts | Fresh oregano; OR |
| 1/2 | ts | Dried oregano |
| 1 | ts | Fresh thyme; OR |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Paprika |
| 1/2 | ts | Pepper; finely ground |
* Or white rose potatoes, unpeeled 1. Preheat the oven to 425^F. Wash the
potatoes, rinse, and pat dry. Cut each into 3/4-inch dice. 2.
Combine the olive oil, lemon juice, salt, oregano, theyme, paprika, and
pepper in a large bowl and mix well. Add the potatoes and toss. 3. Arrange
on an oiled baking sheet and bake about 35 minutes, turning every 15
minutes, until tender and well browned. Taste for seasoning. 4. Turn into a
serving dish and serve immediately. ADVANCE PREPERATION: This may be
prepared 2 hours in advance and kept at room temperature. Reheat in a
350^F. oven for 10 to 15 minutes. NOTE from author: These red rose potatoes
are roasted with simple seasonings to a crispy golden brown outside, while
the potato stays moist and flavorful within. They'll highlight many main
dishes without overpowering them. Serve with scrambled eggs, omelettes,
sauteed chicken or grilled veal chops. Serves 6. Source: The Taste of
Summer