Lemon Herb Roasted Potatoes

2-3 lbs small golden potatoes (scrubbed clean)

1 medium yellow onion, diced

1 - 3 Tbsp EVOO

Tablespoon or two of melted butter

Salt to taste (Kosher and/or Himalayan is my fave)

Ground Pepper to taste

1 lemon (if you can get a Meyer lemon, all the better)

1/2 - 1 tsp Srirachi (opt)

1 bunch Green Onion, chopped

Bunch of fresh Parsley, rough chopped

Bunch of fresh Cilantro, rough chopped

Dice potatoes into a mixture of halves & quarters

In large bowl toss potatoes with the following:

    1-3 Tbsp EVOO

    1/2 Tbsp Salt (I use a blend of Kosher & Himalayan)

    Pepper to taste

    Juice from 1/2 a lemon (throw lemon in bowl)

    1/2 - 1 tsp Srirachi (optional for a little kick)

    Green onion

    1/3 of the chopped parsley

    1/3 of the chopped cilantro

Pour mixture out onto an ungreased cookie sheet.

Bake for approximately 30 - 45 minutes, stirring gently every 10 - 15 minutes.

Once potatoes are mostly cooked, pull out of oven and add the following:

    Juice of 1/2 lemon

    Little extra S&P

    Melted butter

    Remaining herbs

Stir mixture well.

Turn oven to LOW Broil and let potatoes brown in broiler for approximately 10 minutes, watching closely.

Once they have crisped to the level you like them, pull them out of the oven to rest for 10 minutes before serving to hungry people.


Until we cook again!