I wrote about these luscious sheet-pan potatoes six years ago. I seldom repeat recipes, but this dish pairs so well with grilled meat, fish, and poultry, I wanted to share it again. Grilling season lasts all year in Southern California, but the coming weeks are often the hottest and call out for grilling meat outdoors.

Roasted potatoes aren’t much work, especially if the spuds are left unpeeled. This foolproof version is from Ina Garten’s book “Cooking for Jeffrey” (Clarkson Potter, $35). Skin-on spuds, either Yukon Golds or Baby Dutch Yellow potatoes are quickly cut into 1-inch cubes and tossed with garlic, fresh rosemary sprigs, sliced lemons, and olive oil. The classic Italian flavor profile is irresistible.

Tuscan Roasted Potatoes and Lemons

Yield: 6 servings

INGREDIENTS

2 pounds Yukon Gold potatoes or Baby Dutch Yellow potatoes, unpeeled, cut into 1-inch dice

8 large garlic cloves, smashed and peeled; see cook’s notes

2 large or 4 small branches fresh rosemary

1/2 large lemon that has been cut in half top to bottom, thinly sliced crosswise

3 tablespoons good olive oil

Kosher salt and freshly ground black pepper

Optional: Fleur de sel

Cook’s notes: Smash each garlic clove lightly with the side of a chef’s knife to remove peel, then smash again. When I feed a crowd, I double the recipe and use two rimmed baking sheets, increasing the oven temperature to 400 for the last 10 minutes of roasting if needed for proper browning.

PROCEDURE

1. Adjust oven rack to middle position. Preheat oven to 375 degrees.

2. Place potatoes on rimmed baking sheet; add garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt and 1 teaspoon pepper. Toss until everything is coated with oil. Spread out in one layer.

3. Roast for 50 to 60 minutes, turning potatoes with a metal spatula every 20 minutes, until potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard rosemary branches and sprinkle with fleur de sel or kosher salt. Serve hot.

Cooking question? Contact Cathy Thomas at [email protected]

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