Elevate your next dinner with this #RRChomechef recipe!
With our new reality of working and learning at home due to the COVID-19 pandemic, we are tapping into the RRC spirit of innovation to bring you culinary and hospitality inspiration with our Hospitality at Home video series.
Boil ’em. Mash ’em. Stick ’em in a stew. Potatoes are a versatile staple! Say goodbye to boring with RRC’s very own Chef Jon’s best roasted potatoes recipe. These lemon-y roasted potatoes are a labour of love and perfect for a weekend dinner. Let us know what you think!
Lemon Roasted Potatoes
by Chef Jon Royal
6-10 Russet potatoes (depending on size)
2 tbsp butter
2 tbsp oil (any will do; extra-virgin olive oil is best)
3 tsp red wine vinegar
3 large cloves garlic, whole or chopped
Zest and juice of one lemon (or two, if you really want the lemon flavour to pop!)
Rosemary or any other herbs
Any spices you like! Chili powder or curry powder are great options.
Peel potatoes and parboil either whole or halved in salted water for approximately 10 minutes. Be careful not to overcook, as they will fall apart and you will have mashed potatoes for dinner!
As soon as some starch is visible on the outside of the potatoes, drain in a colander and add to a roasting pan with butter, oil, and red wine vinegar. Coat the potatoes with the oil and vinegar as well as the lemon juice and any spices desired, and season liberally with salt and pepper.
Preheat oven to 375˚F and roast for approximately 40-45 minutes. Turn potatoes over after about 20 minutes of roasting, and again after about 30 minutes. Once potatoes come out, use a potato masher (or fork) to gently press down potatoes to increase surface area. Now is the time to add your chopped garlic and fresh or dried herb mix, lemon zest, and extra lemon juice. Return to oven to roast for an additional 15-20 minutes.
Serve hot, topped with some cracked pepper. Some additional toppings could be Kalamata olives and feta, or some dry shredded Asiago or Parmesan cheese. Enjoy!