|
Serve with your favorite Steamed Greens or Roasted Veggies. From Celia Brooks Brown's New Vegetarian Cookbook.
SERVES 4
2 lbs baby new potatoes, scrubbed
1/4 cup olive oil
2 lemons, SEE NOTE
1 teaspoon sugar
sea salt
black pepper, freshly ground
1. NOTE: You are going to use the zest from both lemons and the juice from one of the lemons. Got it?.
2. Cook the potatoes in boilding salted water for 5 minutes. Drain then transfer to roasting pan.
3. Whisk the olive oil, lemon zest and juice, sugar, salt, pepper in bowl and pour over potatoes. Toss to coat well.
4. Roast in preheated oven at 375F for 20-30 minutes Turning and basting frequently with pan juices until golden and
tender.
You may want to add some Lemon Pepper to this. I always do.
|
