This is the ultimate side dish! Worthy of a spot on your special holiday table yet, also great with dinner any day of the week. I came up with this recipe yesterday while playing around with some extra potatoes we had in the test kitchen. They are so tasty! Alison Roman, Senior Associate Food Editor at Bon Appetit, and very talented chef, took a bite and said they were delicious! So, of course I have to share the recipe with you!
I’m getting a little anxious about my internship ending in a few weeks. I’m also excited to begin the next phase. I’m hoping to be able to work as a recipe developer and tester, personal chef and consultant in the near future. However, I’m learning so much every day and really beginning to feel at home in the test kitchen. It is a dream opportunity and the people are not only great to work with but, also inspiring to be around. I will definitely miss working with Allie, Dawn, Alison, Claire and Brad. Change is always a little tough but I’m sure there will be other great things ahead.
Enjoy these potatoes. The aleppo adds such a nice spice and the lemon zest counters it perfectly. This dish will definitely be part of my Thanksgiving spread in a couple of weeks. I think you should add it to yours too!
- 2lbs yukon gold potatoes, quartered (or halved, if small)
- 1 Tbl olive oil
- 2 cloves garlic, minced
- ¾ tsp aleppo pepper
- finely grated zest from ½ lemon
- 1 tsp salt
- 1 Tbl chopped parsley
- ¼ cup shredded white cheddar (optional)
- Heat oven to 400 degrees
- Toss potatoes in a large bowl with olive oil, garlic, aleppo pepper, lemon zest, salt and chopped parsley
- Lay in a baking sheet and roast for 25 minutes, take out of oven and toss potatoes before returning to oven and roasting for an additional 20 minutes or until fully cooked and browned as in picture above.
- If you'd like to add cheese, you can do so about 5 minutes before the potatoes are fully cooked.
This recipe was amazing! I added feta cheese after I cooked the potatoes and it really balanced the dish.