Baked lemon potatoes are perfect to be served with boiled or grilled meat or fish dishes. It’s a delightful, delicious, and above all, very easy recipe that can be made in a short time. It’s an aromatic and appetizing side dish that everyone will love. Prepare them for a barbecue, and it will be a real success. Moreover, if you have leftover dressing, you can use it to further season both the potatoes and the grilled foods.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 5/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs Red potatoes
- 3 tbsps Lemon juice
- to taste Fine salt
- to taste Pepper
- 1 sprig Rosemary
- 3 tbsps Extra virgin olive oil
Preparation
1) In a large pot, put water and the potatoes with the skin on. Bring to a boil and let the potatoes simmer for exactly 5 minutes. Then, drain and peel them. This step can also be done the day before.
2) Preheat the oven to the maximum temperature and, in the meantime, prepare the dressing.
In a bowl, put the ground pepper, fine salt, and lemon juice. With the rosemary sprig, already washed and dried, stir first to dissolve the salt. Gradually add the oil and emulsify it well with the other ingredients.
3) Cover a baking sheet with parchment paper and grease it with part of the emulsion. Slice the potatoes into about 1/4-inch thick slices and place them, one by one, onto the baking sheet.
3) Dip the rosemary sprig in the emulsion and dab the potatoes on the side facing you. Then, cover them with a handful of rosemary needles.
4) Bake in a hot oven, at middle rack, for 15 minutes or until the potatoes are well browned.
