Oven Roasted Colored Potatoes with Lemon Zest
- Sunday, 22 July 2012
- Prep Time: 10
- Total Time: 40
- Serves: 4
- Complexity: very easy
There is a fabulous salty lemony taste to this easy going potato dish
- 1 Tbsp Olive Oil
- 2 Lb Colored Potatoes - scrubed & halved
- 2 Tbsp White Wine - Chardonnay
- Sea Salt & Pepper to taste
- Zest of 1/2 Lemon
- Sea Salt to sprinkle on top
Preheat oven to 400F.
In a large roasting pan or baking sheet combine the olive oil, wine and potatoes. Arrange the potatoes in a single layer and season with salt and Pepper
In about 15 minutes remove from the oven and with a large serving spoon, stir gently the potatoes around until covered well wit the pan juices. bake for an other 15 minutes or until the eedges become crispy brown
Transfer to a serving bowl, sprinkle with the lemon zest and sea salt. Serve warm as a side dish.
We love the flavors and the texture of these crispy on the outside and soft on the inside colored potatoes. You can enjoy it even at lunch with a nice big salad and alos it makes a delicious comapagnion to any roast or hamburgers. And here is the recipe for Guy Fieri's Tri Tip with colored potatoes.
WINE PAIRING: a lively Chardonnay or zesty Sauvignon Blanc to compliment the salty-lemony flavors.
Judit & Corina