Serves 6 | Start to finish: 1 hour (active time: 5 minutes)
This easy method results in potatoes that pop with lemon and garlic flavors while still achieving savory, roasted caramelization. The secret: add water to the roasting pan with the other ingredients. For most of the time in the oven, the potatoes parboil, right in the roasting pan. The water protects the garlic from burning and infuses the potatoes with flavor. Once the water eventually evaporates, what’s left behind is a zesty glaze of oil, lemon, and aromatics.
These are deceptively simple, but they may quickly become your new favorite.
6 medium russet potatoes, cut lengthwise into eight wedges each
1 cup water
3 tablespoons lemon juice
1/2 cup olive oil
5 cloves garlic, crushed or minced
1 vegetable bouillon cube (about 10 grams; Rapunzel brand recommended)
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon pepper
2 tablespoons chopped fresh rosemary
Preheat oven to 425°F.
Place all of the ingredients except for the rosemary in a large roasting pan. Toss the potatoes in the liquid to mix and coat.
Roast for 40 minutes. Remove the pan from the oven, and stir the rosemary into the potatoes. If desired, sprinkle on a few pinches of salt, to taste. Roast for an additional 15 minutes or until the potatoes are browned and slightly blistered and all the liquid (except the oil) has cooked away.
When removing the potatoes to a serving dish, scrape the flavorful oil and browned bits over the potatoes.
gluten-free • vegetarian • vegan • dairy-free