I have a professed love for starch. Not much of a surprise. Bread, potatoes…anything starchy really, I’m in. These potatoes are fairly on the out of control level. They take a while to cook, twice even, but the lemon thing is really mellow and they actually caramelize really really nicely (the lemons – not the potatoes.) They are one of those things that might take a little while, but you can walk away and do something else for almost the whole time they’re doing their thing. Bonus!
You start with some potatoes, the smaller kind. Yukon Gold, Red Bliss, Purple, whatever you like. Just make sure you’re not using giant honking potatoes, because that will not make tasty. Get a good size pot filled with water, a few tablespoons of salt, and set it a-boil. You’ll want about 2 pounds of potatoes (you can adjust the recipe from there – but I made this with about 2 pounds of potatoes.) Start with two decent sized lemons and slice them up in 1/4 inch to 1/2 in slices, you want them to look like lemon-wheels – or in fact be lemon wheels. I suppose it really doesn’t matter one lick, but they look nicer floating about in the water that way, so I go with it. If you have fresh rosemary, that’s awesome. If you don’t (I didn’t this time) you can just rock out with some dried stuff. Maybe 5 sprigs of fresh rosemary, otherwise just get a few good tablespoons of the dried stuff floating around. As far as the garlic, you can just put four or five cloves in, make sure they are peeled but they don’t need to be smashed or cut up. That’s it. Let the potatoes boil for 45 to 55 minutes, you want them nice and soft but not coming apart. Give them a stir every once in a while just to make sure they aren’t sticking to the bottom.
After they have boiled, drain the whole thing. That whole lot of potatoes, lemons, and whatnot that’s left behind, now it’s time to get that into the oven. Before it goes in, you’ll want to get everything nicely tossed with some olive oil and sea salt. Maybe a bit of freshly ground pepper. That’s it. Get them all spread out on a baking sheet, and pop them in the oven at 375 degrees F for about 45 minutes, turning one or twice in the process. These come out soft, delicious, and moist. The baking gives them a nice little brown thing going on over the skin. They are delightful and are good with just about anything – chicken, eggs, pork, whatever…
- 2 Pounds of Small-ish Potatoes (your choice on variety)
- 2 Lemons (Meyer if you can get them – otherwise just yellow ones)
- 5 Sprigs of Fresh Rosemary or 2+ Tablespoons Dried Rosemary
- 4 or 5 Cloves of Garlic – Whole and Peeled
- 2 Tablespoons of Salt for Water
- 1 to 2 Tablespoons of Olive Oil for Coating Potatoes
- Enough Sea Salt to Sprinkle Over Potatoes