Pop one of our “coins” into your mouth for a burst of fresh lemon flavor – the generous addition of grated lemon rind, tossed in at the last second, gets credit for that citrus zing.
1 lb fingerling potatoes, scrubbed and sliced into 1/8-inch-thick rounds
1 tbsp extra-virgin olive oil, divided
2 tsp dried oregano
1/4 tsp coarsely ground black pepper
1/4 tsp sea salt
1 tbsp grated lemon zest
Preheat oven to 450°F. Line a large baking sheet with foil. Place potatoes on baking sheet, drizzle evenly with 2 tsp oil and sprinkle with oregano and pepper. Toss to coat, then arrange potatoes in a single layer. Bake in center of oven for 20 to 22 minutes or until golden, stirring occasionally.
Remove from oven. Sprinkle with remaining 1 tsp oil, salt and lemon zest and toss gently yet thoroughly. Serve immediately or at room temperature.
Tart cranberry flavor with a hint of sweetness and a twist of lemon, our homemade Lemon Cranberry Sauce will please a crowd - the best part is that you can make it entirely in advance and garnish at the last moment!
Smaller spring potatoes, also known as new potatoes, tend to be sweeter, making this an ideal time of year to try a variety other than America's beloved Russet (otherwise known as the Idaho potato). Our Herbed New Potatoes is a side that's both simple and elegant.