Lemony Potatoes

Sometimes in the summer, I am craving something cozy, like roast potatoes, but still want something bright and summery. Here is where the lemony roast potatoes come in! I made this recipe for a 2-3 person portion but you can totally double it or adjust it to how much you want to make!

Ingredients:

• 1 lb of potatoes of your choice (I used Melody potatoes from my local farmer’s market); cut into 1.5 inch pieces

• 2 lemon (you’ll need the peel and the juice)

• 2 tbsp of chives; chopped

• 2-3 cloves of garlic; sliced

• 2 tbsp of olive oil

• Salt & pepper

Bring a large pot of salted water to boil. Once at a rolling boil, add in your potatoes and cook for about 10 minutes. We don’t need them cooked 100% through, we just need to get the process started. After 10 minutes, drain them and set them aside.

Using a peeler, peel the two lemons so that you have large strips of the zest. Once zested, cut the lemons in half.

Preheat your oven to 400F.

In a glass baking dish (or any baking dish that isn’t a sheet pan) that is big enough for all of the potatoes to lay flat and not be on top of each other, add the potatoes in, toss with the olive oil, lemon zest, garlic, and juice from 1 of the lemons. Add salt and pepper to taste. Let the potatoes sit in this marinade for about 15 minutes. You can also do this ahead of time and let the potatoes sit for as long as you like!

Stick the baking dish in the oven for about 1 hour, flipping the potatoes so that all edges are crispy. (If you are running short on time, in stead of baking, you can finish cooking the potatoes in a pan, until crispy).

Once crisp to your liking, squeeze another half of a lemon on the potatoes and put them on a serving dish. Top with chopped chives and garnish with the remaining half of lemon.