8 Servings 85 min Cook
8 Potato large (3" to 4-1/4" dia) Russet Potatoes
1 Lemon yields Lemon Juice
1/2 Tsp Salt
1/2 Tsp Pepper
1 1/2 Tbsp Rosemary
12 Clove Garlic
4 Tbsp Olive Oil
Bring a large pot of salted water to boil.
Parboil the potatoes in the salted water for about 3-4 minutes, no longer.
Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them.
A glass or metal pan is fine, as long as it is well heated beforehand.
This will help to prevent the potatoes from sticking to the pan.
After parboiling, drain the potatoes and let them stand for 5 minutes.
Then toss the potatoes with the lemon juice.
Toss together so that the potatoes absorb the lemon juice.
Add the salt, pepper, herbs, garlic cloves, and olive oil.
Transfer the seasoned potatoes, garlic and oil to the hot baking pan.
These should sizzle as they hit the pan; a good indication that they will not stick.
Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so.
After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it.
The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.
Recipe inspired by: http://www.