Ingredients

The following ingredients have 8 Servings
  • 2 pounds baby potatoes (red, yukon gold or purple (2-inches long))
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 sprigs rosemary
  • 4 sprigs thyme
  • 3 slices lemon (cut in half)
  • 2 ½ teaspoons apple cider vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon minced shallots
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup extra-virgin olive oil

Instruction

  • Preheat oven to 425°F (246°C).
  • Wash and scrub the potatoes.
  • Use a small knife to make multiple ⅛-inch wide slices in each potato, Make sure not to cut all the way through, leave about ¼-inch space from the bottom.
  • In a medium-sized bowl combine potatoes, olive oil, garlic, salt, and pepper.
  • In an 8-inch by 8-inch baking dish evenly place the rosemary and thyme sprigs on the bottom of the pan.
  • Place seasoned potatoes on a single layer with the cut side facing up on top of the herbs. Add slices of lemon to the pan.
  • Roast until tender and cooked through, about 30 minutes.
  • In a medium-sized bowl whisk together apple cider vinegar, lemon juice, shallots, rosemary, thyme, salt, and pepper.
  • Gradually drizzle olive oil into the bowl while vigorously whisking to create and thickened sauce.
  • Drizzle lemon garlic sauce onto roasted potatoes or serve on the side.