Lemon-fest week is coming to a close. Just one more day…!
When I made mini baked potatoes (recipe here) I didn’t think they could get any smaller. Boy was I wrong!
I happened upon these SUPER TINY potatoes at the market, about the size of a Lego minifig – and I screamed with excitement. I have a weird obsession with tiny things. Anyway – I knew that roasting them and making them nice and lemon-y would be perfect for these tiny spuds. Mini x-wing fighter pilot would agree.
1-1/2 pounds super tiny potatoes
3 Tablespoons lemon olive oil
1 clove garlic, minced
zest of one lemon
1 teaspoons salt
1/2 teaspoons pepper
Preheat the oven to 400 degrees and prep a baking sheet.
Wash and dry the tiny potatoes.
If you don’t have lemon flavored olive oil, regular will do but there’s something wonderful about good quality fragrant olive oil. It makes the days brighter and the world happier.
In a bowl toss the potatoes with the lemon olive oil, garlic and lemon zest. Season with the salt and pepper.
Spread the potatoes out onto the baking sheet. Bake for 20-25 minutes depending on your oven.
Let cool slightly and serve.