Crispy Lemon Herb Roasties
Incorporating a bit of baking soda into the cooking water helps alkalinize the liquid, breaking down the potatoes’ exterior. This process creates more surface area, resulting in roasties with a delightful crust and a fluffy interior. Pair this dish with any of the following: Saintly Sauvignon Blanc, Poplar Grove Rose, See Ya Later Ranch Sparkling Brut.Ingredients
Serves 6-8
2 tbsp (30 ml) olive oil, divided, plus more for greasing baking sheet
2 tbsp (30 ml) unsalted butter, room temperature
½ tsp (2.5 ml) salt
2.2 lbs (1 kg) Russet potatoes, peeled and cut into 1½-in (4 cm) chunks
baking soda, for blanching
2 tsp (10 ml) capers, roughly chopped
2 tsp (10 ml) chopped fresh dill
2 tsp (10 ml) chopped fresh parsley
½ tsp (2.5 ml) freshly ground black pepper
½ lemon, zest and juice
caper berries, for garnish (optional)
lemon wedges, for garnish
Instructions
- Preheat oven to 425 F (220 C). Lightly grease a large baking sheet.
- In a medium mixing bowl, combine 1 tbsp (15 ml) olive oil with butter and salt.
- Fill a saucepan with enough salted water to cover potatoes (but do not add potatoes yet, and make sure to measure amount of water you use). Bring water to a boil over medium-high heat, then add ¼ tsp (1 ml) baking soda per 4 cups (1 L) water used. Add potatoes and cook for about 10 minutes, until they begin to soften around edges and can be pierced with a paring knife with just a little resistance. Drain potatoes and let sit for a minute to remove excess moisture.
- Place greased baking sheet in oven to preheat for a minute or two. Transfer potatoes to prepared mixing bowl and toss roughly to coat, allowing edges to break down and form a bit of a coating with oil and butter. Remove preheated baking sheet from oven and arrange potatoes in an even layer. Return to oven and bake for 20 to 25 minutes, until potatoes are well browned on 1 side and release easily from pan. Flip and cook on other side for another 15 minutes.
- In a small mixing bowl, combine remaining 1 tbsp (15 ml) olive oil, capers, dill, parsley, pepper and lemon zest and juice. Remove potatoes from oven and toss with oil-herb mixture.
- Transfer to a serving dish and garnish with a few caper berries and lemon wedges.