Lemon Potatoes with Herbs
Author: this little italian
Recipe type: Side Dishes
Prep time:
Cook time:
Total time:
Serves: 4 servings
These potatoes are lemony and best served with poultry or fish!
Ingredients
- 8 Yukon Gold Potatoes
- Olive Oil
- 3 lemons (juice)
- ½ cup pecorino Romano
Seasonings *
- Salt & Pepper plus these dried herbs:
- 1 ½ tbsp parsley
- 1 ½ tbsp dill weed
- 1 ½ tbsp Herbs de Provence
Instructions
- Clean the potatoes, pat dry. Slice into quarters. Place in bowl and set aside.
- In another small bowl or cup add the dried herbs and mix together (like you’re making a rub), set aside.
- Squeeze the juice of 2 lemons over the bowl of potatoes.
- Pour olive oil over the top and season with salt & pepper.
- Take ⅔ of the dried herbs you premixed and sprinkle over the top of the potatoes. Lightly toss everything until the potatoes are nicely coated. Line a baking sheet with parchment. Spread out the potatoes on the baking sheet. Place the potatoes in the oven at 375 degrees F. Bake for 30 minutes.
- After the potatoes have baked for 30 minutes, with a spatula gently move the potatoes around, turning them. Squeeze the juice of half a lemon over the top.
- Add the remaining ⅓ of the dried herbs you premixed onto the sheet of potatoes.
- Sprinkle ¼ cup of pecorino Romano over top and return to the oven for 10-15 minutes, until fork tender.
- Remove from oven sprinkle the remaining bit of cheese over top. Cut the remaining ½ lemon into wedges.
- Serve hot with lemon wedges as garnish.
