During COVID, it is all about the escape of a being quarantined with comfort foods. I love potatoes in all shapes, sizes and colours. Golden Yukons, Red Bliss and Purple Potatoes, they are all just amazing in flavor and texture.

And speaking of potatoes, this recipe makes potatoes the perfect side dish to practically every meal, or if you just want to eat them all alone! They are golden and crisp on the outside, meltingly tender on the inside, and roasted in a lemon-scented oil that’s sure to brighten up your taste buds.

INGREDIENTS:

1 1/2 pounds baby potatoes, any variety
1 teaspoon dried oregano
1/2 teaspoons dried basil
3 cloves garlic, minced
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
1/3 cup fresh lemon juice
Fresh thyme leaves and thinly sliced scallions, for garnish

DIRECTIONS:

Preheat oven to 400°F.

Wash the potatoes and place them in a 9x13 baking dish or on a baking sheet, in a single layer. Sprinkle the potatoes with the oregano, basil, garlic, salt and pepper. Pour in the olive oil, and toss the potatoes to make sure everything is evenly coated. Bake for 30 minutes, tossing the potatoes halfway through.

Remove the potatoes from the oven, and carefully place them on a clean baking sheet. Using a fork, press down gently on each potato.

Add the lemon juice to the remaining oil in the baking dish or baking sheet and stir until the lemon juice is well incorporated into the olive oil. Add the potatoes back to the baking dish or baking sheet and gently toss them in the lemon and olive oil mixture.

Adjust the oven temperature to 350°F, and return the potatoes to bake for an additional 10 minutes.

Transfer to a serving platter if desired and garnish with green onions and fresh thyme leaves.

Serve immediately.

Cook’s Notes:

This recipe makes fantastic leftovers. Store in an airtight container for up to 2 days, and reheat in the oven at 350 °F for 10 minutes.

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