Appears in Cook's Country June/July 2009
Creamy and bright, these Greek-inspired potatoes deserve wider play in American kitchens.
WHY THIS RECIPE WORKS
To create the tasty cross between home fries and roasted potatoes that is Lemon Potatoes, we started with waxy red baby potatoes—they held their shape better than other varieties we tested. We turned to a classic French fry prep technique t...