Olive Oil Recipes

Roasted Potatoes With Lemon Olive Oil Emulsion

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These potatoes are roasted in the oven and then dressed with a sublime lemon and olive oil emulsion. They are so good, they could be eaten as a main dish. But we like them with roasted chicken.

Serves: 6

Ingredients

2 lbs baby Yukon gold, fingerling, or tricolor potatoes, scrubbed
1 cup plus 2 tablespoons extra virgin olive oil
¹⁄₂ teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
6 cloves garlic, unpeeled, lightly smashed
2 lemons, quartered

Instructions:

Heat oven to 400°F (205ºC).
Toss potatoes, ¹⁄₄ cup oil, salt, pepper, and garlic on a foil-lined baking sheet.
Roast, tossing occasionally, until browned and tender, about 35 minutes; transfer to a serving bowl and keep warm.
Purée remaining oil, ¹⁄₂ teaspoon salt, and the lemons(rind and all) in a blender until smooth. Pour through a fine-mesh strainer over potatoes; toss to combine.

This sauce is so good, you can make extra to pour over chicken, fish, shrimp, rice or noodles. You can also add it to marinades.

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