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Roasted Potatoes with Lemon Olive Oil

You can never go wrong with some deliciously oven roasted potatoes. The zesty lemon and olive oil emulsion is the perfect dressing to drizzle on top.

Servings: 6   |    Prep: 5 mins   |    Cook: 35 mins

Ingredients

2 lb. baby Yukon gold, fingerling, or tricolor potatoes, scrubbed
1 cup plus 2 tbsp. DaVinci Olive Oil
1⁄2 tsp. kosher salt, plus more to taste
Freshly ground black pepper, to taste
6 cloves garlic, unpeeled, lightly smashed
2 lemons, quartered

Directions

1. Heat oven to 400°. Toss potatoes, 1⁄4 cup oil, salt, pepper, and garlic on a foil-lined baking sheet. Roast, tossing occasionally, until browned and tender, about 35 minutes; transfer to a serving bowl and keep warm.
2. Purée remaining oil, 1⁄2 teaspoon salt, and the lemons in a blender until smooth. Pour through a fine-mesh strainer over potatoes; toss to combine.

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