Good afternoon we are going to share those Am looking for a crispy lemon herb roasted potatoes recipe that is Delicious The method of making it is very not too difficult. Just need patience and persistence. So that crispy lemon herb roasted potatoes has aroma and taste that able arouse appetite.

In order for the taste of crispy lemon herb roasted potatoes, you need to do start from the type of ingredients, then selection of ingredients that are good until how to make and serve it. No need Confused if want prepare crispy lemon herb roasted potatoes delicious as long as you know the trick and how to make this dish can be serving very special.

Ingredients and seasonings required in make

1. Take 6 large russet potatoes, peeled and cut into about 1 1/2 inch pieces
2. Prepare Juice of a lemon
3. Prepare 1/4 to 1/3 cup olive oil or another oil. (butter and olive oil combination also works great).
4. Take 1/2 tsp sea salt
5. Use 1/2 tsp cracked black pepper
6. Prepare 1 1/2 tsp mixed dried herbs, oregano, thyme and rosemary are good choices
7. Prepare 1 whole garlic bulb broken into pieces.

Place a potato between two knives or two spatula and slice the potatoes but do not cut through. In a large bowl, combine the lemon zest, lemon juice, Gourmet Garden garlic, Gourmet Garden basil, Gourmet Garden oregano and olive oil. Toss to coat the potatoes with the lemon-herb mixture. Rinse, peel and slice your potatoes into chunks.

Step by step to make Crispy Lemon Herb Roasted Potatoes:

1. Parboil the potatoes in salted water for 3-4 minutes and no longer.
2. Preheat the oven to 375f/gas mark 5.
3. Heat a baking glass or metal pan big enough to fit all the potatoes with a little bit of the olive oil.
4. After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice, so that the potatoes absorb the lemon juice.
5. Then add the salt, pepper, herbs, garlic clove and olive oil to the potatoes then transfer to the oven.
6. Roast the potatoes for 60-75 minutes or until they are nicely golden brown all over. Turn the potatoes every 20 minutes or so. After the first 10 minutes give the pan a shake to make sure the potatoes are not stuck.
7. You may have to remove the garlic before the potatoes as garlic cooks quicker.
8. Done and ready to serve!

Line a baking sheet with parchment paper. Boil some water in a pot. Recipe Tips: Place the potatoes cut side down. If not browned enough, wait a little longer before flipping. Roast until tender and golden brown.

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