Reviews        Add Rating & Review

Back to Roasted Potatoes with Preserved Lemon, Garlic, and Chiles All Reviews for Roasted Potatoes with Preserved Lemon, Garlic, and Chiles - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Roasted Potatoes with Preserved Lemon, Garlic, and Chiles Credit: Johnny Miller Recipe Summary prep: 25 mins total: 1 hr Servings: 6

Ingredients Ingredient Checklist 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes 1/3 cup plus 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground pepper 1 large or 2 small jalapenos, sliced into 1/8-inch rounds (about 1/4 cup), seeds removed if less heat desired 1 tablespoon finely chopped garlic (from 2 to 3 cloves) 1/2 small red onion, thinly sliced (1/2 cup) 1 of Sarah’s Preserved Lemons, chopped (1/2 cup) 3/4 cup packed parsley leaves (flat leaf, curly leaf, or a combination) 1/4 cup packed fresh mint leaves 1 teaspoon fresh lemon juice

Gallery Roasted Potatoes with Preserved Lemon, Garlic, and Chiles Credit: Johnny Miller

Recipe Summary prep: 25 mins total: 1 hr Servings: 6

Roasted Potatoes with Preserved Lemon, Garlic, and Chiles      Credit: Johnny Miller

Roasted Potatoes with Preserved Lemon, Garlic, and Chiles

Credit: Johnny Miller

Roasted Potatoes with Preserved Lemon, Garlic, and Chiles

Recipe Summary prep: 25 mins total: 1 hr Servings: 6

Recipe Summary

prep: 25 mins total: 1 hr

Servings: 6

prep: 25 mins

total: 1 hr

prep:

25 mins

total:

1 hr

Servings: 6

6

Ingredients

Ingredients

  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes 1/3 cup plus 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground pepper 1 large or 2 small jalapenos, sliced into 1/8-inch rounds (about 1/4 cup), seeds removed if less heat desired 1 tablespoon finely chopped garlic (from 2 to 3 cloves) 1/2 small red onion, thinly sliced (1/2 cup) 1 of Sarah’s Preserved Lemons, chopped (1/2 cup) 3/4 cup packed parsley leaves (flat leaf, curly leaf, or a combination) 1/4 cup packed fresh mint leaves 1 teaspoon fresh lemon juice

Directions

Place potatoes in a large pot; cover with water by 2 inches. Bring to a boil, then reduce heat and simmer until just tender when pierced with the tip of a knife, 5 to 6 minutes. Drain and pat dry.

Preheat oven to 425 degrees. Toss potatoes with 1/3 cup oil on a rimmed baking sheet, season with salt, and roast, tossing occasionally, until golden brown and crisp, about 40 minutes. Add jalapenos, garlic, onion, and 7 tablespoons preserved lemon. Cook, tossing once, until onion and jalapenos are softened, about 8 minutes. Season with salt.

Meanwhile, toss parsley, mint, and lemon juice with remaining 1 teaspoon oil and remaining 1 tablespoon preserved lemon. Season with salt and pepper. Serve potatoes warm or at room temperature, with herb salad sprinkled over top.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Roasted Potatoes with Preserved Lemon, Garlic, and Chiles

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Potatoes with Preserved Lemon, Garlic, and Chiles

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest