Look at me, sharing recipes and blogging and stuff!
I ran across this recipe for Paprika Roasted Potatoes and Lemons in my new Short Stacks cookbook and realized that it was Whole30 compliant! Given the glut we have of fresh new potatoes from family and friends (thanks guys!) I knew I had to make this one ASAP.
Short Stacks are these cute little cookbooks that focus on a single ingredient! We don’t have Lemons in stock currently, since lemons aren’t in season right now, but we do have plenty of others at Maiden South!
They make the perfect little gift for a food lover!
Anyway, the recipe for this dish is super simple and super delicious.
Paprika Roasted Potatoes and Lemons
adapted via Short Stacks
– new potatoes (or any other small potato – the cookbook suggests Yukon Gold), cut into bite size pieces
– one or two lemons, cut into four wedges each
– salt & pepper
– 4 or 5 sprigs fresh rosemary, removed from stem
– olive oil
Preheat oven to 400 degrees. In a large bowl, toss potatoes, lemon wedges, paprika, salt, pepper and rosemary in enough olive oil to coat. Spread out in a lined baking sheet (parchment paper keeps them from sticking) and roast for 35 to 40 minutes.
The lemons get all caramelized and jammy in the oven, and make great little dipping vessels for each crispy potato bite. They were great as leftovers, too!
A perfect way to enjoy these taters in the summer time when they’re fresh and buttery and wonderful. Enjoy!