Ingredients

The following ingredients have 4 Servings
  • 2 lbs baby potatoes, or small potatoes halved or quartered (Yukon Gold work well)
  • 2 tbsp olive oil, (extra virgin)
  • 2 tbsp Meyer lemon juice, (freshly squeezed, or regular lemon juice)
  • coarse sea salt and pepper (to taste)
  • 1 Meyer lemon (sliced, or regular lemon)

Instruction

  • Heat oven to 400°F.
  • Line a baking sheet with lightly oiled aluminum foil, if desired, and heat the baking sheet in the oven for 4 - 5 minutes.
  • Scrub the potatoes, chop into bite-sized pieces and pat dry. Place in a large bowl.
  • Whisk the oil and lemon juice together, then drizzle over the potatoes and toss until very well-coated.
  • Spread out potatoes on baking sheet so they are not touching each other.
  • Roast for 15 to 20 minutes, turning once or twice until crispy on the outside and tender when pricked with a fork.
  • Meanwhile, lay lemon slices on a grill and cook until slightly caramelized and golden brown, about 5 minutes, flipping once. Use as a garnish for the potatoes.
  • Serve immediately.