Roasted Potato Planks with Rosemary & Lemon

Roasted Potato Planks with Rosemary & Lemon
Photo by Scott Phillips

Ingredients

  • 1-½ Tbs. Dijon mustard
  • 3 medium Idaho potatoes (about 1-¼ lb. total)
  • 3 Tbs. olive oil
  • 1 Tbs. minced fresh rosemary
  • 2 Tbs. fresh lemon juice
  • 2 tsp. finely grated lemon zest
  • 1-½ tsp. coarse salt; more to taste
  • + 1 more ingredients
    • ¼ tsp. finely ground black pepper

Heat the oven to 450°F. Slice the potatoes on a sharp angle into 3/8-inch slabs. Put them in a colander and rinse (this way you rinse off dirt and lose a little starch for crisper planks). Shake off the excess water and spread them onto a heavy rimmed baking sheet (about 11x18-inches) lined with ...

View full recipe at Fine Cooking

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