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Roasted Potato w/ Rosemary and Lemon




Source of Recipe


cleverchef






List of Ingredients



• 3 medium idaho potatoes, (about 1-1/4 lbs. total)
  
• 3 tablespoons olive oil
  
• 1-1/2 tablespoons dijon mustard
  
• 1 tablespoon minced fresh rosemary
  
• 2 teaspoons finely grated lemon zest
  
• 2 tablespoons fresh lemon juice
  
• 1-1/2 teaspoons kosher salt, more to taste
  
• 1/4 teaspoon freshly ground black pepper
  






Instructions



1. Heat the oven to 450F. Slice the potatoes on a sharp angle into 3⁄8-inch slabs. Put them in a colander and rinse (this way you rinse off dirt and lose a little starch for crisper planks). Shake off the excess water and spread them onto a heavy rimmed baking sheet (about 11x17 inches) lined with two layers of paper towels. Cover with a few more paper towels and let dry.
   
   
2. In a medium bowl, combine the olive oil, mustard, rosemary, lemon zest, lemon juice, salt, and pepper; stir until well blended. Dump the dried potato planks into the bowl (discard the paper towels); toss with a spatula until each piece is well coated. Scrape the potatoes onto the same baking sheet and spread in a single layer. Drizzle any remaining herb mixture onto the potatoes.
   
   
3. Bake the planks until browned on the bottom, about 20 minutes, and then flip with a spatula. Continue cooking until they're well browned and tender, about another 15 minutes. Sprinkle with more salt, if you like, and serve immediately.
   






Final Comments


Servings: 4