Personal

Car Stuff

Extras

Roasted potatoes with lemon olive oil

Simple roasted baby potatoes with whole garlic cloves are the perfect foil for a zesty lemon and olive oil emulsion. From: Saveur SERVES 6

2 lb. baby Yukon gold, fingerling, or tricolor potatoes, scrubbed
1 cup, plus 2 tbsp. olive oil
½ tsp. kosher salt, plus more to taste
Freshly ground black papper, to taste
6 cloves garlic, unpeeled, lightly smashed
2 lemons, quartered

Heat oven to 400°. Toss potatoes, ¼ cup oil, salt, pepper, and garlic on a foil-lined baking sheet. Roast, tossing occasionally, until browned and tender, about 35 minutes; transfer to a serving bowl and keep warm.

Purée remaining oil, ½ teaspoon salt, and the lemons in a blender until smooth. Pour through a fine-mesh strainer over potatoes; toss to combine.

Tip: The lemon emulsion is terrific in everything: added to marinades, even mixed into pancake batter. Refrigerated, it can keep for three weeks.