American politics is driving me crazy!
And I know, based on everything I've been reading for months and on conversations I've had with a zillion people, that a lot of other people feel the same way.
Therapists have been extra busy since November 2016.
This is the kind of stress that -- for me -- only a potato can help. Potatoes are my main comfort food.
But what kind?
Maybe homemade potato chips?
Only if you feel like frying food.
Warm weather's here so maybe potato salad?
Not if you're in the mood for something hot and crunchy.
So -- it's time for these lemony-roasted potato chunks, which are crispy, tangy and satisfying. You can prepare them ahead and pop them in the oven just before you want to serve dinner (and also keep them nicely in a warm oven).
Lemon-Dill Roasted Potatoes
- 2 pounds Yukon Gold or all-purpose potatoes
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, finely chopped
- 2 tablespoons chopped fresh dlll
- 1 teaspoon finely grated lemon peel
- salt and freshly ground black pepper to taste
Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper. Peel the potatoes and cut them into small chunks. Place the potatoes in a bowl. Add the olive oil and toss to coat the chunks. Add the lemon juice, garlic, dill and lemon peel. Sprinkle with salt and pepper. Toss the ingredients to coat the potato chunks evenly. Place the pieces in a single layer on the parchment paper. Bake for 50-60 minutes, turning the pieces occasionally, or until the pieces are crispy.
Makes 4-6 servings