Are you tired of that same old dish of mashed potatoes? If so, here’s a recipe to shake them up!
Potatoes are an absolute favorite around this house and I’ve prepared them a multitude of ways; however, I have never had them with lemons that I can remember until coming upon this recipe. The lemon transforms the potatoes into a tangy vegetable. And using fingerling potatoes takes the recipe from being great to being perfect, I think.
There are several varieties of fingerling potatoes. They are a heritage family of potatoes growing smaller than conventional potatoes. They are elongated, sort of knobby, making them finger-like shaped and great for roasting, broiling, grilling, or boiled; however you like your potatoes.
Lemon-Roasted Fingerling Potatoes
3 tablespoons olive oil
1½ tablespoons butter
3 cloves garlic, chopped
3 pounds fingerling potatoes
¼ cup lemon juice
4 teaspoons fresh thyme, chopped fine
¾ teaspoon salt
½ teaspoon pepper
Preheat oven to 400 degrees.
Add olive oil and butter to skillet over medium heat, stirring constantly, 3 to 4 minutes or until butter begins to turn golden brown.
Add garlic, stirring well and cooking for a minute or less.
Place potatoes in skillet, tossing gently to coat.
Spread potatoes in a single layer on a baking pan.
Bake at 400 degrees for 45 minutes or until potatoes are golden brown and tender, stirring twice.
Transfer to a large serving bowl.
Combine with lemon juice, chopped fresh thyme, salt and pepper until well coated.
Try them, their flavor is spectacular!