Skordy New Potatoes with Rosemary, Lemon, and Olive Oil

Ingredients:

• 1 pound new potatoes, scrubbed and halved

• 2 tablespoons olive oil

• 2 sprigs of rosemary, leaves picked

• 1/2 lemon, zested and juiced

• Salt and pepper to taste

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a large bowl, toss together potatoes, olive oil, rosemary, lemon zest, lemon juice, salt, and pepper.

3. Spread potatoes in a single layer on a baking sheet.

4. Bake for 20-25 minutes, or until potatoes are tender and golden brown.

5. Serve immediately.

Tips:

• For a more flavorful dish, use Yukon Gold potatoes.

• If you don't have fresh rosemary, you can substitute dried rosemary. Just use 1/2 teaspoon of dried rosemary for 2 sprigs of fresh rosemary.

• To prevent the potatoes from browning too much, you can brush them with a little bit of egg white before baking.

• Serve these potatoes with your favorite protein dish or as a side dish for a summer barbecue.

Here is a story about the dish:

I first had Skordy New Potatoes with Rosemary, Lemon, and Olive Oil at a Greek restaurant in my hometown. I was immediately hooked by the combination of the crispy potatoes, the lemony flavor, and the fragrant rosemary. I knew I had to try to make them at home.

The first time I made them, I followed the recipe I had found online. But the potatoes didn't turn out quite right. They were too dry and didn't have the same flavor as the ones I had at the restaurant.

I decided to experiment a little bit. I added a little bit more olive oil and lemon juice, and I also added some fresh rosemary. The second time around, the potatoes were perfect! They were crispy on the outside and tender on the inside, and they had the perfect balance of flavors.

I've made these potatoes many times since then, and they're always a hit. They're a great side dish for a summer barbecue, or they can be served as a main dish with a salad.

I hope you enjoy this recipe!

Here are some additional tips and tricks:

• To get the most flavor out of the rosemary, bruise the leaves with the flat side of a knife before adding them to the potatoes.

• If you don't have a baking sheet, you can use a large cast iron skillet. Just make sure to preheat the skillet in the oven before adding the potatoes.

• To prevent the potatoes from sticking to the pan, you can line the pan with parchment paper.

• Serve these potatoes immediately after baking for the best flavor.