MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon Roasted Potatoes
 Categories: Potatoes, Herbs, Citrus
      Yield: 12 Servings
 
           Nonstick spray
      4 lb Unpeeled fingerling potatoes
           - in assorted colors;
           - rinsed, halved lengthwise
    1/2 c  Olive oil
      1 c  Extra-virgin olive oil
    1/2 c  Fresh lemon juice
      6 tb Fresh dill; chopped
      4 ts Lemon peel; fine grated
     24 cl Garlic; sliced
 
  Position 1 rack in top third and 1 rack in bottom third of oven and
  set to 375°F/190°C.
  
  Spray 2 large rimmed baking sheets with nonstick spray. Toss
  potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously
  with salt and freshly ground black pepper. Spread potatoes in
  single layer on baking sheets, dividing equally. Roast 30 minutes.
  
  Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and
  lemon peel in small bowl to blend for dressing. Toss garlic and
  2 tb dressing in another small bowl. Divide garlic mixture between
  baking sheets with potatoes and toss; reverse baking sheets and
  continue to roast until potatoes are tender and brown around edges,
  about 15 minutes longer.
  
  Toss roasted potatoes in large bowl with enough of remaining
  dressing to coat and serve.
  
  Recipe by Michael Symon
  
  Recipe FROM: Bon Appétit, Apr 2011
  
  Formatted by: Dave Drum, Oct 15, 2015
  
  Uncle Dirty Dave's Archives
 
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