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servings
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Ingredients
- 2 pounds Yukon Gold Potatoes unpeeled and 1-inch-diced
- 8 large Garlic Cloves smashed and peeled
- 2 large Branches Fresh Rosemary or 2 small
- 1/2 large Lemon cut in half through the stem and thinly sliced crosswise
- 3 tablespoons Olive Oil
- Salt to taste
- Pepper to taste
- Fleur de sel see note below
Ingredients
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Instructions
- Preheat the oven to 375 degrees F.
- Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
- Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.
Recipe Notes
Fleur de sel is a salt that forms as a thin, delicate crust on the surface of seawater as it evaporates. Fleur de sel has been collected since ancient times, although it was traditionally used as a purgative and salve. It is now used as a finishing salt to flavor and garnish food.
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