Lemon Roasted Yukon Gold Potatoes

from Jeni*

Ingredients:

4 large Yukon Gold potatoes (about 3 ½ pounds) diced into large, 1 ½ inch pieces
1 lemon zested and juiced
3 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon finely ground black pepper

Directions:

1) Heat oven to 375 degrees
2) In a large bowl combine lemon zest, lemon juice, olive oil, salt and pepper, make sure all the potatoes are coated evenly with olive oil
3) Pour mixture into a roasting pan or onto a cookie sheet and bake for 1 hour or until a
fork is easily inserted into them. Potatoes should be golden brown and have a slight crust.

Serve topped with sour cream and chives or add 2 teaspoons dried rosemary at step 2.

* Jennifer Columbo is a chef of natural cuisine and owner of the private cooking party and catering business, Naturally Jeni.