Two of my favorite foods in the whole world are … Lemons & Potatoes. So naturally, any recipe that combines both of these foods is bound to entice me. I have been missing some of my favorite New York City restaurants, and particularly missing one of my ‘go to’ Mediterranean spots. I wanted to recreate their potato recipe, and of course make it more nutritious, and liver & gut friendly – naturally! These have been my absolute favorite thing that I’ve had during quarantine. Enjoy these bad boys with a side of Cheesy Greens, or fully loaded Veggie Burger. Opa!
7 Yukon or Russet Potatoes
1 Organic Lemon
7 smashed garlic cloves
1 tbsp Dried Rosemary
1 tsp dried Sage
1 tsp Celtic Sea Salt
½ tsp Black Pepper
2 tbsp cold pressed olive oil OR 2 tbsp vegetable broth
Preheat the oven to 400 degrees
Cut the Potatoes into quarters lengthwise
Evenly lay the potatoes on parchment paper on a baking sheet
Drizzle the oil or vegetable broth over the potatoes
Sprinkle on the Salt, Pepper, and Dried Rosemary/Sage
Gently mix the potatoes and spices with your hands (your sanitized hands of course)
Slice the lemon into ‘paper thin’ circles. 1 lemon should yield about 10 lemon circles.
Lay the lemon circles evenly on top the potatoes (see photo below for reference).
Evenly place the smashed garlic cloves between the potato and lemon wedges
Bake for 35 minutes