SWEET AND CITRUSY BABY POTATOES
This recipe was featured in the Whisk by Ami Magazine July 1
Sweet and citrusy baby potatoes the name says it all. This recipe is proof that classics can always be reinvented. The citrus from the lemon and the sweetness from the brown sugar bring out an incredible profile that is hard to beat!
Tip: use a metal sheet pan for best results!
Recipe:
1 (28 ounce) bag red baby potatoes, washed and halved the short way
2 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons lemon juice
1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
1/4 teaspoon pepper
Preheat oven to 400°. Line a large baking sheet with foil. In a large bowl or a Ziploc bag, toast potatoes with olive oil, lemon juice, brown sugar, salt, garlic powder, and pepper. Mix until the potatoes are fully coded. Please potatoes on prepared baking sheet, cut side down. Roast for 50 minutes.
Photos by @chayphotography
Styled by Faigy Cohn
Recipes by me!
STAY TUNED FOR MORE DELICIOUSNESS !!!😋
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