Lemon Potatoes Recipe
- 3 lemons
- 1 1/4 pounds waxy potatoes, such as Yukon Golds, scrubbed and cut into 1/4-inch-thick slices
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon salt
- Freshly ground pepper
- Preheat the oven to 375°F. Oil a 17-x-12-x-1-inch baking sheet.
- Cut one of the lemons in half and squeeze to obtain 2 tablespoons juice.
- Trim the ends off the remaining 2 lemons and cut the lemons into thin, even slices. Remove the seeds. Scatter the slices over the pan.
- In a large bowl, toss the potatoes with the olive oil, lemon juice, rosemary, salt, and pepper to taste.
- Scrape the potatoes onto the pan, spreading them out into a single layer.
- Bake for 25 minutes, or until the potatoes are just beginning to brown.
- Turn the potatoes and lemons and bake for 15 to 20 minutes more, or until browned and crisp.
- Serve.
