If someone asks me what my favorite vegetable is I always answer potatoes. These roasted potatoes with lemon and garlic are perfect with roast chicken, hamburgers and hot dogs, grilled ribs, and more.
This post is sponsored in conjunction with #FallFlavors. I received product from sponsors to aid in the creation of recipes. All opinions are my own.
What is so appealing about roasted potatoes is the crisp outside and the soft, creamy interior.
Just spread the potato mixture on a baking sheet and roast, turning every 15 minutes.
Here’s a tip: Make sure the cut side is down on all potatoes at some point in the stirring. That edge will get crispy and delicious.
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- 1 (24 ounce) bag Baby Dutch Yellow Potatoes, rinsed and dried, cut in half, I used Melissa's Produce
- 2 tablespoons butter, melted
- 1 tablespoon canola or olive oil
- 3 cloves garlic, minced
- 1 juice of one Meyer lemon, I used Melissa's Produce
- Salt to taste
- Non-stick cooking spray
- Preheat oven to 375 degrees F. Generously spray a large rimmed baking sheet with non-stick cooking spray.
- Place potatoes in a large mixing bowl. Mix in the butter and oil, sprinkle with garlic and lemon juice. Season to taste with salt.
- Place potatoes on prepared baking sheet
- Roast in the oven 40 minutes, tossing with tongs every 15 minutes, until golden and tender.
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