ROASTED LEMON AND SAGE POTATOES

By ldelmas

Ingredients

• 4 lbs Yukon Gold potatoes, cut into 6 pieces each
• 2 Tbsp lemon juice
• 1 onion, sliced and sautéed to golden brown
• 1/4 cup olive oil
• 4 Tbsp butter
• 3 tsp salt
• 1 tsp pepper
• 15 –20 sage leaves, chopped
• 1 lemon, cut in half and then into slices
• 1/3 cup grated Parmesan
• 1 Tbsp lemon zest

Details

Adapted from qvc.com

Preparation

Step 1

Preparation:

Preheat the oven to 375°F.


Place the cut potatoes in a large pot of salted water. Add the lemon juice and bring to a boil. Cook for about 6 minutes until a knife can just pass through a piece of potato. Do not overcook at this stage. Remove the pot from the heat and drain.


In a large mixing bowl, place the cooked potatoes, onions, olive oil, butter, salt, pepper, and sage leaves. Toss together gently.


Place the potato mixture into an oven-safe casserole dish. Place the lemon slices in with the potatoes distributing evenly.


In a mixing bowl, stir together the Parmesan and lemon zest. Sprinkle evenly overtop the potatoes.


Put the casserole dish in the oven and bake 45 minutes, until the potatoes are nicely brown and cooked through. Keep warm until ready to serve.