Lemon Herb Roasted Potatoes

Ingredients:

    8 large sized russet potatoes, peeled and cut into 1½ to 2 inch chunks
    juice of one lemon
    ¼ to ⅓ cup olive oil
    ½ tsp kosher salt
    ½ tsp cracked black pepper
    1½ tbsp dried herbs, oregano, thyme and rosemary are good choices
    1 whole garlic bulb broken into about 4 pieces

Preparation:

Parboil the potatoes in salted water for around 3-4 minutes, no more.

In the interim in a 375 degree F broiler, warm a preparing container of sufficient size to hold your potatoes without swarming them. A glass or metal container is fine, the length of it is very much warmed already. This will help to keep the potatoes from adhering to the container.

In the wake of parboiling, deplete the potatoes and let them remain for 5 minutes. At that point hurl the potatoes with the lemon juice.



Exchange the prepared potatoes, garlic and oil to the hot heating container. These ought to sizzle as they hit the skillet; a great sign that they won't stick. Cook the potatoes for around 60 minutes , turning them at regular intervals or something like that. After the initial 10 minutes, give the container a shake to verify the potatoes are not adhered to it. The cooked garlic may must be uprooted before the potatoes are done as it by and large