Wednesday, May 11, 2011

Loving Big with Potatoes

Tania from Love Big Bake Often is back again to share one of her fabulous recipes, made with love.

Hi there....Tania again! So happy to be guest posting again, thank you Jen.

I have another savory dish here for you....there aren't that many on my own blog (working on that), so I thought it would be fun to come up with a couple for here.

Jason bought a new grill....for himself. He will tell you that he bought it for us, that he even bought a RED one to go with MY red kitchen. And I love him for it. Seriously. It makes me giggle. He loves to grill. He will admit that he is still on the learning curve...especially with chicken. So lately these days (when he is home in time) I work on the sides and he grills the meat. Perfect combination. Just need to get the timing down, like I said - a learning curve. But there is no challenge to these potatoes, they are simple, easy and delicious. You can mix it up with spices, citrus, and different vinegars....but I like to stick with Balsamic. It's so yummy.

Lemon Balsamic Roasted Potatoes

1 lb Baby Potatoes
1 Large Lemon
2 TBSP Balsamic Vinegar
1 TBSP EV Olive Oil
1 tsp Black Pepper
2 tsp Sea Salt (or Kosher Salt)
2 tsp Dried Thyme
3 cloves of garlic

Preheat Oven to 400 deg. Wash potatoes, cut in half. Slice lemon into thin slices, don't squeeze. Slice garlic in thick slices...not too small or they will just burn.

In a medium bowl whisk together oil, vinegar, and spices. Toss with Potatoes. Lay potatoes on a non stick cookie sheet (or use parchment paper - it gets a little messy). Space garlic and lemon around with the want it all around in there. Mmmmmm.....lemony garlic goodness.

Roast for approx 20 - 25 minutes, tossing about every 7min to get all sides all crispy and golden.

Serve with your favorite grilled goodies. We had it with BBQ'd Chicken and Grilled Asparagus. Perfect dinner for the upcoming summer. Hope you make them and enjoy!

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