A plain and simple recipe. Start with 2 lbs potatoes, 2 lemons, oil, sugar, salt and pepper.
Boil potatoes for 5 minutes in salted water. While that's happening, grate the peel of 2 lemons and squeeze the juice from one of them (about 1/4 cup). Save the other lemon for another recipe. Notice the stamp on the top lemon, which remained despite being scrubbed with a vegetable brush and fruit/vegetable wash. Yuck. I'm buying organic lemons from now on.
Mix lemon juice and zest with 1/4 cup (or less) oil, 1 tsp sugar and salt and pepper. Toss potatoes with the sauce and pour into an 8x8 or 9x9 pan. Roast at 375 degrees until browned.
These didn't brown as well as I'd hoped. I could have left them in longer but the lemon zest particles were starting to burn.
Verdict: The only feedback my husband could give on these was "they're different". I guess that's fitting. I probably wouldn't make them again as is because they lack that special something. Maybe garlic and rosemary would compliment the lemon taste. I like having a 'different' recipe to play with. We've been stuck in a pesto potatoes rut for quite time.
Source: http://recipesfrom4everykitchen.blogspot.com/2009/09/lemon-roasted-new-potatoes.html
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