Lemon Garlic Potatoes
These roasted potatoes depict a great contrast between the interior and exterior texture when baked. The exterior is nice and crisp, the interior is soft, moist and extremely flavorful. The lemony taste adds the kick while the red pepper adds the heat and the butter and olive oil lend the ultimate flavor. It’s a simple and easy recipe to transform a simple potato to something exciting and delectable. All you need is potatoes, herbs and olive oil as its ingredients.
Ingredients
- 2 lbs Russet potatoes
- 1/2 cup chicken stock
- 1/4 cup olive oil
- 1/4 cup melted butter
- 5 garlic cloves minced
- 1 Tablespoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons lemon juice
- 2 teaspoons salt
Instructions
- Preheat the oven to 350 degrees F
- Cut the potatoes into wedges and place them in a baking tray
- Put the spices, oil and butter and mix well. Bake for 20 minutes. Take them out turn them over and bake again for 30 minutes until the liquid is mostly absorbed by potatoes and only oil is mainly left in the pan.
- To crisp the potatoes transfer them from their original pan to another tray and drizzle the oil from the pan on the potatoes and bake for another 10 minutes to reduce the juices.
- Garnish with green onions and serve hot with ranch and ketchup
