Sunday, February 28, 2010

Lemon Roasted Potatoes

A friend of ours made these for us and they were fantastic. He found the recipe on a website ( and cut back on some of the butter for me (since he knows I am so health conscious). As you will see by the photo I am attaching, they were pretty much gone, before I had a chance to react and take a picture of the final product. :) I was only able to take a picture of a few of these little guys (only the few that were left once we all inhaled them) but it is just a testament to the chef!

1/4 cup canola oil
1/2 cup butter, unsalted, melted (1 stick) he actually only used half a stick of butter for the recipe
2 tbsps lemon juice
3 cloves garlic, minced
1 tbsp dried dill weed
1 tsp salt
1 tsp ground black pepper
5 large potatoes, peeled and cubed

Preheat oven to 400 degrees. In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them. Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.
The potatoes came out crispy on the outside and soft on the inside. MMM MMM

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