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Small batch lemon herb baked potatoes

Cooking for two – or just you – this is a quick option for a standalone dinner or a side dish.

Heat oven to 425 F (220 C). Line a smaller baking pan with foil (trust me, virtually no cleaning).
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Peel the potatoes and cut into 1/2 inch pieces.

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A curious face is emerging from my sink while I cook.

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In a medium bowl, toss the potatoes with salt, thyme, garlic, rosemary, black pepper, and oil – toss well to coat.

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Add lemon juice and water.

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Toss once again.

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Spread potatoes in the pan, and bake for about 20 minutes.

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(Make yourself a lemonade from the other half of the lemon.)

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(Crouch in front of the oven because you’re hungry.)

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(Check your wall to-do list then remember you never update it.)

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Make sure the potatoes are baked by testing the largest piece with a fork.

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I like to serve it with sour cream.

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Lemon herb baked potatoes
Serves 2
Print
Prep Time
15 min
Cook Time
20 min
Total Time
40 min
Prep Time
15 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 pound (450 g) potatoes (about 7 medium)
  2. 1/2 tsp salt
  3. 1/2 tsp thyme
  4. 1/2 tsp garlic
  5. 1/2 tsp rosemary
  6. 1/2 tsp black pepper
  7. 1/2 lemon juice
  8. 1/4 cup oil
Instructions
  1. Heat oven to 425 F (220 C).
  2. Line a smaller baking pan with foil.
  3. Peel the potatoes and cut into 1/2 inch pieces.
  4. In a medium bowl, toss the potatoes with salt, thyme, garlic, rosemary, black pepper, and oil – toss well to coat.
  5. Add lemon juice and water, toss again.
  6. Spread potatoes in the pan, and bake for about 20 minutes.
  7. Make sure the potatoes are baked by testing the largest piece with a fork.
Notes
  1. Serve with sour cream.
Food, ffs. https://www.foodffs.com/

Published in Recipes

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