by creamtea
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Kukharka's Testing Notes:
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Expand5 pounds small to medium Yukon Gold potatoes Ask a question about this ingredient
olive oil Ask a question about this ingredient
juice from about 1 - 1 1/2 lemons, strained Ask a question about this ingredient
1-2 onions, depending on size, diced small (1 very large, 2-3 smallish onions, regular or sweet vidalia-type Ask a question about this ingredient
Preheat the oven to 375º. Wash the potatoes and cut into wedges from pole to pole (cut in half and half again, but do not peel)
Ask a question about this stepPour a generous swirl of oil into each of several roasting pans. Tilt to coat the bottoms thoroughly with the oil. You will need a goodly amount because they tend to stick. I use 2 pans plus a heavy 12-inch cast iron skillet for 5 lb. of potatoes. The skillet cooks fastest and makes the very best brown crust.
Ask a question about this stepOne by one, put the potato quarters cut side down in the pans. Rotate each wedge around its pole so all sides are coated with the oil (or rub onto all sides). End with the cut sides down-important. Place them in neat rows; you can fit a few more by angling each row of wedges first one way, then the other, herringbone-style.
Ask a question about this stepPlace the pans in the oven and roast. Do not turn the wedges nor shake the pan. Leave them alone. Roasting time is dependent on your pans. You want a really good deep brown color on the cut edges that are in contact with the pan, at least for many of the wedges. Don't just stop at tan. (okay, several will be tan, some should go mahogany). Start checking after an hour, according to your oven. This may take awhile.
Ask a question about this stepWhile the potatoes are roasting, dice the onions.
Ask a question about this stepAs soon as you take the potatoes out of the oven, blanket them with the onions, the juice and a good amount of salt, scrape them from the bottom of the pan and toss everything together. This may have to occur in stages as each pan finishes cooking. If you use cast iron, you may want to remove the potatoes to a large bowl first to avoid getting acid on the pan. The retained heat of the potatoes will start to cook the onions. Taste for seasoning. Turn into a serving bowl. Serve hot, warm or room temperature. Still good the next day.
Ask a question about this stepLet me know how they come out; I'm sure they will be great with your additions. I'm wondering if they will shrink down less with the blanching...
Wow ! Who would have thought - Lemon Potatoes ? These were absolutely delicious. I had a small basket of red potatos at home, a lemon, an onion ( not sweet) and thought I'd try it. My husband ate most of them before I had dinner on the table because he couldn't stop 'tasting' them. These are super and will certainly be on my list of favorite sides....I don't even really like potatoes and these were fabulous ! Thanks very much for sharing a simple recipe with anything but simple taste results !! I'm making them for the Christmas pot luck Friday !
LMurphy, so glad you and your husband liked them! I hope your fellow revellers liked them too. I may try them next with red potatoes too!
Made this last night, adding some whole, unpeeled garlic cloves to the pan. It was pronounced by everyone to be the best potatoes we had ever tasted. I've never really been a potato fan, but I think this just might have converted me.
These have made it firmly into the dinner rotation. The only change I made was in using fingerling potatoes, which I halved and put cut-side down on the cast iron skillet throughout the cooking process. Thanks again for a great recipe!
You're welcome! Thanks for letting me know. I'm so happy you tried them and enjoyed them.
I've done something similar, but used goose or duck fat in the roasting pan, and I like to blanch the potatoes briefly and toss them with semolina flour for an extra crispy crust. Think I will use your technique with the semolina or blanching.