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Roasted Potatoes with Lemon & Thyme

Source of Recipe


The Quick Recipe: The Best Recipe Series






List of Ingredients



• 2 lbs. red-skinned potatoes
  
• 4 Tbsp extra-virgin olive oil, divided
  
• About 1/4 tsp plus 1/8 tsp salt, divided
  
• 1/2 tsp ground black pepper
  
• 1 medium clove garlic, peeled
  
• 1 Tbsp minced shallot
  
• 1 tsp grated lemon zest
  
• 2 tsp lemon juice
  
• 1 tsp minced fresh thyme leaves
  






Instructions



1. Heat oven to 425 degrees (F). Scrub potatoes; cut each into 6 wedges.
   
   
2. Toss potatoes with 3 tablespoons olive oil, 1/4 teaspoon salt and pepper. Place, cut-side down, in a single layer on a rimmed baking sheet. Cover tightly with aluminum foil and cook 20 minutes. Remove foil and continue to roast until potatoes are tender and golden brown, about 20 minutes longer. Turn carefully with a metal spatula after 10 minutes.
   
   
3. On a cutting surface, mince garlic with 1/8 teaspoon salt to form a smooth paste. Scrape into a large serving bowl and mix with shallot, lemon zest and juice, thyme and remaining tablespoon olive oil. Add potatoes and toss gently. Serve immediately.
   
   Makes 4 servings.