The other night, our whole family went to a Greek restaurant. I was a little nervous because my seven year old son is very picky and they didn’t have a children’s menu. But we figured that if worse came to worse, he could eat pita bread and dessert. He was lucky in the fact that they ended up having chicken fingers and fries for all the picky little people that come in. My daughter ordered fried calamari for an appetizer. When my son saw it, he proclaimed that it looked so good. He decided to try some and loved it. Boy, was I surprised. Not so much that he enjoyed eating it but surprised that somehow his gagging reflex didn’t appear when my daughter told him it was squid. I don’t deep fry at home, so unfortunately, I will not be making fried calamari anytime soon. But I did have wonderful potatoes which I tried to copy tonight.
Upon taking a bite of the roasted potatoes the other night, my husband noticed a lemony aroma. I was surprised he would like lemon on his potatoes as he only likes lemon on certain types of food. We both thought they were quite good so I decided to use a beautiful Meyer lemon that I was able to get at the market last week. If you have never bought Meyer lemons, I would advise you to get a bag next time you see them. They are lemons that are crossed with an orange. The smell is out of this world. How great do these look?
Basically , I cut up some baby Yukon gold potatoes and tossed them with lemon juice, olive oil and spices. Roast them in the oven and you get an incredible easy side dish. My husband could smell them before he even walked in the door.
Meyer Lemon and Rosemary Roasted potatoes
10 to 12 baby Yukon potatoes
1 to 2 TBS olive oil
1 TBS dried rosemary
the juice from one Meyer lemon (use a regular lemon if that’s all you have)
a sprinkle of garlic powder
salt and pepper to taste
Preheat oven to 400 degrees. Cut potatoes in smaller pieces. Toss with the olive oil, rosemary and lemon juice. Sprinkle with garlic powder and season with salt and pepper to taste. Place on a baking sheet and bake for 40 to 45 minutes or until potatoes are fork tender and golden brown.