“Nobody likes me, everybody hates me,
Guess I’ll go eat worms,
Long, thin, slimy ones; Short, fat, juicy ones,
Itsy, bitsy, fuzzy wuzzy worms.”
Remember that song?
No? Okay well I guess I was a weird kid.. but I thought it was just the perfect intro to this post and a great way to sum up Monday.
Not into Mondays?
All I can say is lemon potatoes sure do make them better.
Resembling worms, fat juicy ones, in looks, but leaving all that grossness behind (and I will stop reminding you of eating worms while reading this post.. now) these roasted potatoes tossed in bursting lemon juice are UNbelievable.
The garlic, of course, is outstanding in this dish. Do you really expect anything less from this anti-inflammatory, bacterial fighting, blood pressure lowering pungent vegetable?
I don’t and that’s why I don’t skimp. That portion above ain’t the result of a Photoshop fail.
I also couldn’t skimp on eating these potatoes… the entire pound… in an entire day. Not too overboard, right?
Sad thing is, I could and would and am doing it again tonight.
‘Cause there’s nothing like 5 minute prep, 30 minutes in the oven, and flavor explosion in your mouth soon thereafter; really takes care of that Monday problem.
To make these a complete meal (like normal folk,) simply side it with a protein source, here’s a few ideas: Baked Chicken Nuggets, Ginger Orange Chicken, Spicy Chicken, Jerk Chicken, and a non chicken idea: Maple Soy Glazed Salmon.
Or you could hold out for the chicken roll up recipe I’m testing out this week…
Or just plan on two batches. Potatoes are cheap.
Wishing everyone a splendid summery week!
Prep Time: 5 minutes
Cook Time: 30 minutes
Ingredients (4 servings)
- 1 lb. potatoes (I used teeny tiny potatoes- though any would work)
- 1-2 Tbsp grapeseed oil
- 1/2 tsp sea salt
- 1/4 tsp red pepper flakes (add more to make spicy if using sweet pepper)
- freshly ground black pepper
- 2 lemons, 1 zested, 2 juiced
- 5 garlic cloves, roasted then chopped
- 1 sweet chili pepper, roasted then chopped
- 1 Tbsp lemon basil, chopped (substitute: regular basil)
Preheat the oven to 450 degrees F
Prep a baking sheet with foil, toss the potatoes with oil, red pepper flakes, salt and pepper.
Bake for 30 minutes, tossing half way through.
With 5 minutes left, add the garlic (still in the clove) and chili, and continue roasting.
Meanwhile, in a medium bowl, zest one lemon, and juice both. Add the chopped lemon basil and a pinch of salt, stir.
Remove potatoes from oven, let garlic and chili cool to touch. Remove garlic from cloves, and chop with the pepper. Add to bowl.
Add potatoes to bowl and toss with lemon dressing.