Lemon Herb Roasted Potato Nuggets

Name: Lemon Herb Roasted Potato Nuggets
Prep time: 10 min
Cook time: 1 min
Total time: 1 min
Ingredients: 6- 8 large sized russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks; juice of one lemon; ¼ to 1/3 cup olive oil, butter or other oil will work as well; a butter/olive oil combination is very good too; ½ tsp kosher salt; ½ tsp cracked black pepper; 1 1/2 tbsp dried herbs, oregano, thyme and rosemary are good choices; 1 whole garlic bulb broken into about 4 pieces, optional

4.4

(93)

www.rockrecipes.com

Your recipes

Prep Time: 10 minutes

Cook Time: 1 hours

Total: 1 hours, 10 minutes

Servings: 8

Author : Barry C. Parsons

Ingredients

Remove All · Remove Spices · Remove Staples

6- 8 large sized russet potatoes, peeled and cut into 1 1/2 to 2 inch chunksjuice of one lemon¼ to 1/3 cup olive oil, butter or other oil will work as well; a butter/olive oil combination is very good too½ tsp kosher salt½ tsp cracked black pepper1 1/2 tbsp dried herbs, oregano, thyme and rosemary are good choices1 whole garlic bulb broken into about 4 pieces, optional

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Parboil the potatoes in salted water for about 3-4 minutes, no longer.

Step 2

Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.

Step 3

After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.

Step 4

Toss together so that the potatoes absorb the lemon juice.

Step 5

Add the salt, pepper, herbs, garlic cloves and olive oil.

Step 6

Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.