Oven Roasted Potatoes
Crisp small potatoes tossed after roasting in a lemon, Dijon and rosemary dressing.
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Original recipe: 4 servings
The amounts match your selected tin at a similar depth. The method still describes the original tin; check doneness as you bake.
Scaled batch. Baking time does not scale with quantity. Keep the oven temperature the same and start checking well before the stated time — a thinner layer bakes faster, a deeper one slower.
Ingredients
Method
Notes
- Dress them hot. Warm potatoes drink up the dressing; cold ones just wear it.
- The oil, salt and pepper for roasting are deliberately unmeasured in the source — enough to coat, and season more assertively than feels right.
Adapted from Love and Lemons. Original: /sample/oven-roasted-potatoes/source
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