Roasted Potatoes with Lemon Olive Oil

Roasted Potatoes with Lemon Olive Oil
Roasted Potatoes with Lemon Olive Oil
Simple roasted baby potatoes with whole garlic cloves are the perfect foil for a zesty lemon and olive oil emulsion.Ingalls Photography

Simple roasted baby potatoes with whole garlic cloves are the perfect foil for a zesty lemon and olive oil emulsion. This recipe first appeared in the tablet edition of our Jan/Feb 2014 SAVEUR 100 with the article Lemon Olive Oil.

Roasted Potatoes with Lemon Olive Oil
Simple roasted baby potatoes with whole garlic cloves are the perfect foil for a zesty lemon and olive oil emulsion.
Yield: serves 6

Ingredients

  • 2 lb. baby Yukon gold, fingerling, or tricolor potatoes, scrubbed
  • 1 cup plus 2 tbsp. olive oil
  • 12 tsp. kosher salt, plus more to taste
  • Freshly ground black papper, to taste
  • 6 cloves garlic, unpeeled, lightly smashed
  • 2 lemons, quartered

Instructions

  1. Heat oven to 400°. Toss potatoes, 14 cup oil, salt, pepper, and garlic on a foil-lined baking sheet. Roast, tossing occasionally, until browned and tender, about 35 minutes; transfer to a serving bowl and keep warm.
  2. Purée remaining oil, 12 teaspoon salt, and the lemons in a blender until smooth. Pour through a fine-mesh strainer over potatoes; toss to combine.