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Aerosmith Potatoes with Meyer Lemon & Garlic Salt

Aerosmith Potatoes with Meyer Lemon & Garlic Salt
Prep time 10 mins  Cook time 40 mins  Total time 50 mins
 
Ingredients
For the Meyer Lemon & Garlic Salt:
1 cup salt
Zest from 3 to 4 meyer lemons (regular lemons can be used)
¼ cup roasted garlic flakes (more if you really like garlic, like we do)
For the Aerosmith Potatoes:
5 Russet Potatoes, cut into cubes
¼ cup olive oil
2 tablespoons brown sugar
Meyer Lemon & Garlic Salt to taste
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Instructions:
For the Meyer Lemon & Garlic Salt {must be made ahead of time, like the day before if possible}
Zest Meyer Lemons (regular lemons work too)
Place the zest on parchment lined cookie sheet and cook for about 15 to 20 minutes on low temperature, about 150 to 200 degrees F.
Remove and allow to cool.
Add the cooled zest to the salt. Mix well.
Add roasted garlic flakes to the mixture and mix again. You can pop it all in a food processor and pulse it for a few seconds to really mix it well.
Store in a sealed glass jar, and use when desired.
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For the Aerosmith Potatoes:
Preheat your oven to 400 to 425 degrees F.
In a large bowl combine all of your ingredients and mix really well.
Allow to sit for a few minutes, then stir again.
Line a cookie sheet with parchment paper.
Pour the potatoes over the parchment and spread evenly.
Place in the oven and cook for about 20 minutes, then turn the potatoes over. Place back in oven and cook for another 15 to 20 minutes depending on size you cut them. If you cut them very big it could take an extra 5 to 10 minutes to cook. I like to start checking at the 35 minute mark, and sometimes flip more than once to coat all sides well and cook all sides well.
Remove from oven.
Drain excess oil on a paper towel.
Notes Cook time varies on potatoes depending on type and size you cut them. Adjust accordingly.
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