Roasted Potatoes with Lemon Olive Oil

Ingredients

• 2 lb. baby Yukon gold, fingerling, or tricolor potatoes, scrubbed
• 1 cup plus 2 tbsp. olive oil
• ¹⁄₂ 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, ¹⁄₄ 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, ¹⁄₂ teaspoon salt, and the lemons in a blender until smooth. Pour through a fine-mesh strainer over potatoes; toss to combine.