Roasted Potatoes with Lemon Olive Oil . . .

             Simple roasted baby potatoes with whole garlic cloves are the perfect foil for a zesty lemon and olive oil emulsion.


2 lb. baby Yukon gold, fingerling, or tricolor potatoes, scrubbed

1 cup, plus 2 tbsp. olive oil

½ tsp. kosher salt, plus more to taste

Freshly ground black papper, to taste

6 cloves garlic, unpeeled, lightly smashed

2 lemons, quartered



1. Heat oven to 400°. Toss potatoes, ¼ cup oil, salt, pepper, and garlic on a foil-lined baking sheet. Roast, tossing occasionally, until browned and tender, about 35 minutes; transfer to a serving bowl and keep warm.


2. Purée remaining oil, ½ teaspoon salt, and the lemons in a blender until smooth. Pour through a fine-mesh strainer over potatoes; toss to combine.