Back Roasted Potatoes with Lemon Salt
- 4 1/2 lb medium (3-inch) yellow-fleshed potatoes such as Yukon Gold
- 1/3 cup Olivum extra virgin olive oil
- 6 garlic cloves, halved
- 1/4 teaspoon table salt
- 1 tbsp Citrus Sea Salt
Put oven rack in lower third of oven and preheat oven to 425°F.
Peel potatoes and quarter. Parboil potatoes in a 5- to 6-quart pot of boiling salted water 5 minutes, then drain in a colander and let stand in colander 5 minutes.
Transfer potatoes to a 17- by 12-inch shallow baking pan and toss with oil, garlic, and table salt. Roast, stirring and turning once halfway through cooking, until golden brown, 20 to 25 minutes.
Transfer potatoes and garlic to a large bowl, then sprinkle with Citrus Sea Salt and toss well.
There are no Nutrition Facts define here.
No Recipe for this product.