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Makes 6-8 servings
This recipe is delicious. If you have leftovers, it makes for a great potato salad the following day.
3Tbsp olive oil
1 1/2 Tbsp butter
3 ob Yukon or red potatoes, peeled
1/4 c lemon juice
4 tsp chopped fresh thyme
3/4 tsp salt
1/2 tsp pepper
1/ Preheat oven 400. Cook olive oil and butter in a skillet over medium heat, stirring constantly 3-4 minutes or until butter begins to turn golden brown. Remove butter from heat and add peeled potatoes, tossing gently to coat.
2. Spread potatoes in a single layer in a jelly roll plan.
3. Bake at 400 for 40-50 minutes or until potatoes are golden brown, stirring twice. Transfer potatoes to a large serving bowl and toss with lemon juice, chopped fresh thyme, S&P until well coated. Serve immediately.
If you have leftovers, the potatoes will be perfect for a potato salad, prepared the day after.
Enjoy your Foodie Friday!
4 comments:
Thanks for the recipe. I've had potatoes made this way but without the lemon. I love lemon in anything/everything. Plan to try this over the week end. Great pic of the potatoes.
Blessings.
www.barbwhitti.blogspot.com
Oooh! That sounds Yumm-O. I may have to fix that for dinner. Thanks for the tip.
Yummm! I will be making these this week!
I love both lemon and potatoes, but I never would have thought of lemon potatoes. Who new? Sounds yummy!
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