Whole A** Lemon Roasted Potatoes
the little swirls of lemon rind have my heart. <3
There’s something about the simple joy of whole ass roasted lemon potatoes that makes them the perfect side dish for just about any meal. Golden, crispy on the outside and soft on the inside, with a bright pop of citrus that cuts through the richness of any main course—these potatoes are the definition of comfort food with a zesty twist. Whether you're cooking for a weeknight dinner or a special gathering, whole roasted lemon potatoes are easy to prepare, yet impressively flavorful. Whether you're whipping them up for a quick dinner or serving them at your next family feast, these lemony spuds are the easy, flavorful side you didn’t know you were missing.
Let's get down to business
🍽️
Let's get down to business 🍽️
ingredients
6-8 medium sized red potatoes
1 lemon
3/4 cup broth of choice
3 tbsp olive oil, divided
1 tsp dried oregano
1/4 tsp white pepper
5oz baby arugula
serves: 8
prep time: 10 minutes
cook time: 65 minutes
total time: 75 minutes
directions
step one - cut potatoes into six wedges then cut the wedges in half. add to a glass baking dish. next, make long peels of the lemon skin. working carefully, use your knife parallel to the cutting board to cut off the bitter white part (the pith) of the lemon peel. once the white has been removed, thinly slice the peels into long strips and add to the baking dish. toss to combine.
step two - top potatoes and lemon peels with stock and put into the oven for 45 minutes. while potatoes roast, mix together olive oil, oregano, and white pepper.
step three - once the 45 minutes are up, remove baking dish from oven and stir potatoes. most of the liquid should have evaporated (a few leftover tablespoons is fine). pour oil mixture over the potatoes and put them back into the oven, turning the temperature up to 400 degrees. roast an additional 20 minutes, or until the potatoes begin to turn golden brown.
step four - juice the remaining lemon core over the potatoes and stir. in a medium bowl, mix together arugula and remaining one tablespoon olive oil until arugula is well coated. to serve, place a handful of arugula first then top with part