Tuscan Roasted Potatoes & Lemon

Name: Tuscan Roasted Potatoes & Lemon
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 2 pounds Yukon Gold potatoes, unpeeled and 1-inch-diced; 8 large garlic cloves, smashed and peeled; 2 large or 4 small branches fresh rosemary; 1/2 large lemon, cut in half through the stem and thinly sliced crosswise; 3 tablespoons good olive oil; Kosher salt and freshly ground black pepper; Fleur de sel

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Level: Easy

Total: 1 hr
Active: 5 min

Yield: 6 servings

Level: Easy

Total: 1 hr
Active: 5 min

Yield: 6 servings

Ingredients

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2 pounds Yukon Gold potatoes, unpeeled and 1-inch-diced

8 large garlic cloves, smashed and peeled

2 large or 4 small branches fresh rosemary

1/2 large lemon, cut in half through the stem and thinly sliced crosswise

3 tablespoons good olive oil

Kosher salt and freshly ground black pepper

Fleur de sel

Directions

Preheat the oven to 375 degrees F.
Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.