Lemon Roasted Fingerling Potatoes

Yield: 4-6 Servings




2 lbs fingerling potatoes

¼ cup extra-virgin olive oil

1 fresh rosemary sprigs, leaves only

2 fresh thyme sprigs, leaves only

1-2 Meyer lemons, cut into quarters

Kosher salt and freshly ground pepper




Wash potatoes and cut lengthwise.  Toss potatoes with oil and then toss with rosemary, thyme and lemon wedges in a roasting pan.  Season with salt and pepper and then roast the potatoes for approximately 25-30 minutes or until fork tender and golden brown.  Stir the potatoes occasionally while roasting.  Season with additional salt and pepper, to taste.    Serve immediately with roasted chicken.




Source:  Tyler Florence – Dinner At My Place – 2008