EFK Kitchen Ready
EFK Tuscan Roasted Potatoes
Yukon Gold potatoes roasted hard with olive oil, smashed garlic, rosemary, and black pepper until deeply browned and crisp, then finished with fresh lemon zest.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
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Directions
- Heat the oven to 425°F.
- Toss the potatoes with olive oil, garlic, rosemary, salt, and black pepper.
- Spread the potatoes on a heavy sheet pan with space between the pieces so they roast instead of steam.
- Roast 40–50 minutes, turning once, until deeply browned and crisp outside and tender inside.
- Finish with lemon zest and adjust salt to taste before serving.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; heavy sheet pan; BlueStar oven.
Food safety & storage
Refrigerate cooked potatoes within 2 hours. Keep leftovers at 40°F or below, use within 3–4 days, and reheat leftovers thoroughly to 165°F.
Leftovers & make-ahead
Refrigerate for up to 3–4 days. Re-crisp in a hot skillet or oven rather than microwaving for the best texture.
View this recipe on the original EFK website ↗