Monday, March 2, 2015

Citrusy Rosemary Potatoes

I don't know about you, but I like certain types of potatoes for certain types of recipes.  Since I never bother to peel potatoes, I pick the type of potato peel that works for my recipe.

I'll break down my general potato guidelines for you:
  • Fingerlings:  When I'm feeling fancy, roasted fingerlings with olive oil, salt and pepper.
  • Russet:  Baked potatoes only.  With butter.  Lots of it.
  • Red Skin:  Roasted potatoes and hash browns, thyme.
  • Yukon Gold:  Baked french fries, mashed potatoes, roasted potatoes, rosemary.
My Citrusy Rosemary Potato recipe was inspired by this one from Food & Wine.  Although they used fingerlings, I think yukon gold potatoes are more reasonably priced, taste great and fit the bill.  I named this recipe 'citrusy' because I usually use lemons but had limes on hand this time and it worked out just as beautifully.  This recipe is versatile and simple but packs a punch of flavor.  I also really like this recipe because you can take away the rosemary and it's still a good one.

Before I share the details with you I have to give a little shout out to my new favorite kitchen tool, my citrus juicer from Crate and Barrel.  Somehow, when you push the half fruit on the juicer, the juice only runs down into the strainer and doesn't shoot everywhere.  I don't get it.  But I also don't care.  This thing works like a charm and I have huge regrets about not buying it sooner.  It's $10 and it is a steal.  Get one.

Citrusy Rosemary Potatoes

4 medium sized potatoes
The fresh-squeeze juice from 1 lemon or lime
Salt & pepper to taste
1 tbsp of olive oil
2 tsp of chopped rosemary

Preheat your oven to 375 degrees F.  Remove any gnarly or hard bits from your potatoes, wash them and then slice into potato wedges (about 8 wedges per potato).  Just make sure they are all about the same size so they cook evenly.

Toss your wedges in the rest of the ingredients and lay them out in one even layer a glass baking dish.  (**By the way if your fruit is excessively juicy, feel free to cut back on how much you use on the potatoes and save some juice for a cocktail or some tea, just don't drown your potatoes!)

Bake at 375 degrees F for 15 minutes.  Use tongs to stir your potatoes.  Bump your oven up to 425 degrees F, then put the dish back into the oven for another 10 to 15 minutes depending on how big your wedges are and if they are crispy enough for you.

Transfer them to a serving dish, sprinkle with a little more salt, toss and enjoy!

What do you think about citrus and salt?  I'm really digging it lately.  I mean, it works in a margarita, right?  ;)


  1. We share the same guidelines for potatoes. I can't wait to try this recipe this evening! Happy Monday :)

    1. Nice! I've never actually discussed this with anyone, but it just seems to make sense! Hope the recipe went well :)

      xo Charlie

  2. Great recipe, now I'm hungry!

  3. I used to make citrusy oven baked potatoes all the time - tastes sooo good! Love it!


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