Roasted potatoes are one my favorite side dishes because they’re simple to make and are super filling. I’m always open to finding new ways to make my spuds steal the show at the dinner table. And recently, I came across Rachael Ray’s trick for squeezing caramelized lemon over roasted smashed potatoes for a citrusy twist — and it was a game changer!
How do you make Rachael Ray’s crispy lemon potatoes?
I found this on Rachael Ray’s TikTok and was impressed by how simple this recipe was. First, she partially boiled a pound of whole, unpeeled baby fingerling potatoes over medium heat for about 15 minutes until they were slightly soft but not mushy.
Next, she let them cool for about two minutes before placing them on a parchment paper-lined baking sheet and gently smashing with the bottom of a glass. This helps burst open the potatoes from the skin so it gets a crunchier texture in the oven (yum!).
She drizzled three tablespoons of extra virgin olive oil over the potatoes then seasoning generously with salt and pepper. Then, she roasted them at 450 degrees Fahrenheit for around 45 minutes until they were golden brown and crispy.
As the potatoes were baking, she sliced one lemon in half and placed it in a dry skillet over medium heat cut side down for eight to 10 minutes to allow it to char. Once the potatoes were finished cooking, she squeezed both halves of charred lemon over them and served them in a bowl.
Watch the video below to see how easy it is to recreate Rachael Ray’s caramelized lemon potatoes at home:
My Experience Making This Recipe
Making this myself, I was a little skeptical because I thought the bitterness and acidity of the lemons would be too overpowering.
However, once I took the first bite the lemony flavor was less intense and slightly sweetener thanks to the charring step, which brought out its natural sugars. Plus, it didn’t feel like the citrus overwhelmed the buttery, starchiness of the potatoes.
So, the caramelized lemon did its job of taking my regular roasted potatoes to the next level by adding zesty kick. I’ll definitely be making this again to serve alongside a baked chicken or grilled steak for a tasty dinner.
This cooking tip goes to show there’s plenty ways to jazz up roasted potatoes to make an even yummier side dish. All the more reason to buy more spuds and get creative with how you season and cook them!
This article originally appeared on our sister site, Woman’s World.