Tuscan Roasted Potatoes & Lemon Recipe | Ina Garten

Level: Easy
Yield: 6 servings
Total: 1 hr
Active: 5 min

Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 192
Total Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 30 g
Dietary Fiber: 4 g
Sugar: 2 g
Protein: 4 g
Cholesterol: 0 mg
Sodium: 407 mg

Ingredients

2 pounds Yukon Gold potatoes, unpeeled and cut into 1-inch pieces
8 large garlic cloves, crushed and peeled
2 large or 4 small sprigs fresh rosemary
1/2 large lemon, sliced thinly crosswise
3 tablespoons high-quality olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

Instructions

Preheat the oven to 375 degrees F.
Arrange the potatoes on a baking sheet, then add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper. Toss everything together until well coated with oil. Spread the mixture out in a single layer.
Roast for 50 to 60 minutes, flipping the potatoes with a metal spatula every 20 minutes, until the potatoes are golden and crisp on the outside and soft inside. The garlic should be caramelized and sweet, and the lemon slices should be nicely browned. Remove the rosemary sprigs, sprinkle with fleur de sel, and serve warm.

Transform your weeknight dinners with these irresistible Tuscan Roasted Potatoes & Lemoncrisp, golden Yukon Golds infused with caramelized garlic, zesty roasted lemon, and aromatic rosemary. Ina Garten's effortless recipe delivers restaurant-quality magic in just one hour. Your kitchen will smell like Tuscany, and your guests will beg for seconds!