Crispy potatoes roasted with garlic in a luscious lemon sauce and topped with fresh dill and olives. These roasted potatoes are the ultimate Mediterranean side dish.
Read on or scroll to the bottom to go straight to the recipe!
From July (when I got my lemon tree) through October, it produced white blossoms like jasmine flowers that exuded the scent of heaven.
Through the winter — including the polar vortex of January and months of incessant snowstorms — my lemon tree quietly soaked up all the sun it could, and slowly yielded baby yellow fruits.
Now in April, these tiny lemons smell like sweetness and they’re ready for picking.
There’s something very sacred about them, as anything is when you grow it yourself, but with these there’s an extra sense of specialness because they’re so small and so evocative of the kinda kinder climate that’s been calling me.
Today I decided to roast some potatoes, and it occurred to me to use my second lemon in the recipe. (Still deciding what to do with the third…)
Line a skillet with quartered Yukon Gold potatoes and cloves of garlic. Drizzle with olive oil, squeeze the juice of a lemon on top, and roast for 35 minutes in a hot oven. Then turn the potatoes over, add some olives, and roast for 10 minutes more.
If you’re vegan, stop there. Your potatoes will be crisp and the sweetness of the Meyer lemon will take you to heaven.
If you’re not vegan, take this to the next level. A tablespoon of butter and a reduction of Marsala wine will lift your taste buds to a higher realm.
Here’s exactly how to make these potatoes:
So if you don’t live in a citrus climate, are you gonna get your own lemon tree anyway?
You should! Cuz you could grow it in Antartica if you’d like. And make all kinds of stuff with the fruits. 🍋
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