I love to make my own potato creations. I don’t really follow a recipe when it comes to making potatoes. I just go with it. Get some potatoes and use what I have in my fridge to go with them, and that’s exactly what I did with this recipe.
So on our little balcony we have flowers and herbs. We have Dill, and Basil so Normy told me that he needed to cut the basil back cause it was starting to bud, so he asked if I could use it, so I said why not. So then I looked online and just looked up lemon, basil potatoes and looked at a few different recipes and then decided to go my own way and this is what I came up with….
1st things 1st, preheat oven to 425 degrees
So get some potatoes (I used red Yukon)
pull out desired amount of potatoes out of bag and wash and dry on paper towels
Then cut potatoes in half length wise, like so
and then cut the halves in half like so
do this with all the potatoes you washed and place them all in a medium-sized bowl
Then cut a lemon in half and use the juice of one lemon
Then add garlic salt, to taste
Place a well oiled cast iron skillet in the oven for 10 minutes by its self.
Let it get nice and hot
Then throw the potatoes in
Close oven and bake potatoes for a total of 35-45 minutes, turning a couple of times in between
While they are baking away get your basil ready, First smell it, then take a picture of it
see the big leaf
then rinse the leaves and lay them on a paper towel to dry
So then, before taking the potatoes out of the oven sprinkle, Lemon Pepper seasoning and Pepper on them, to taste
and bake another 5 minutes
Then pull the pan out of the oven and poke the potatoes with a fork, to make sure they are done (fork tender) then set aside to cool for a few minutes before serving.
While you are letting the potatoes cool, stack basil leaves, roll them tightly, cut across to make pretty ribbons, also known as Chiffonade
Then sprinkle the basil leaves over the potatoes
and there you have it lemon, basil roasted potatoes al la JAMIE!
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