![]() I recommend freezing them on a parchment-lined baking sheet, then once they are frozen solid, transfer them to a freezer bag. Roasted potatoes can be frozen and reheated. You can reheat them in the microwave or in a 400✯ oven to help them regain some of their initial crispiness. Leftover roasted potatoes can be stored in an airtight container in the refrigerator for 4 to 5 days. Feel free to substitute thyme, oregano, rosemary, or another herb you like or happen to have on hand. The oil, butter, or ghee is key to getting your potatoes crispy, so don’t cut back. Otherwise, you’ll have some that are over-done and some that are under-done when you take them out of the oven! This recipe is a cinch to make, but here are a few additional pointers to make sure your roasted potatoes turn out perfect. Sprinkle with fresh dill and a squeeze of lemon juice before serving. Place the baking sheet in the oven and bake for about 30 minutes, tossing every 10 minutes, until the potatoes are a deep, golden brown and crispy. Use your hands to toss everything together, then spread the potatoes evenly on the pan.īake. Add the garlic, half of the dill, and the lemon zest, along with salt and pepper to taste. Place the potatoes on the prepared baking sheet and pour the oil, ghee, or butter over them. ![]() Preheat your oven to 400✯ and line a baking sheet with parchment or a silicone mat. Here’s how easy it is to make herbaceous, citrusy roasted potatoes for a weeknight side. How to Make Roasted Potatoes With Lemon and Dill ![]() If you can’t find baby potatoes, I recommend using Yukon gold because they also have a thinner skin.īaby potatoes (and Yukon golds, for that matter) come in varying sizes, and that’s okay! As long as you cut them into uniform chunks, you’re good. When roasted, thin skin becomes crisp instead of tough. The key thing to look for in potatoes for roasting is thin skin, which is why I like to use baby potatoes.
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