Lemony oven-roasted potatoes

April 11, 2007

Serves 6

Preserved lemons are available at specialty markets or use fresh lemon rind and juice.

6 medium Yukon Gold or Yellow Finn potatoes, peeled (about 2 1/2 pounds) 1/3 cup olive oil 1 tablespoon white balsamic or white-wine vinegar Grated rind and juice of 1 lemon 1 clove garlic, crushed 1 shallot, chopped 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano 2 tablespoons chopped fresh rosemary 2 tablespoons chopped preserved lemon(optional) Salt and pepper, to taste

1. Set the oven at 400 degrees. Have on hand a rimmed baking sheet.

2. Cut the potatoes into 1-inch wedges. Place them on the sheet.

3. In a bowl, mix together the oil, vinegar, lemon rind and juice, garlic, shallot, thyme, oregano, rosemary, and preserved lemon, if using. Pour the mixture over the potatoes and toss to coat them. Sprinkle with salt and pepper and toss again.

4. Roast the potatoes for 45 minutes, turning them several times so they cook evenly. Potatoes should be lightly brown on the outside and cooked through.

Adapted from Carol Chaoui