Garlicky roasted Tuscan-style potatoes are a winner

These luscious sheet-pan potatoes pair so nicely with grilled meat, fish and poultry, I serve them each probability I get.

Roasted potatoes aren’t a lot work, particularly if the spuds are left unpeeled. This foolproof model hails from Ina Garten’s ebook “Cooking for Jeffrey” (Clarkson Potter, $35). Pores and skin-on spuds, both Yukon Golds or Child Dutch Yellow potatoes, are rapidly reduce into 1-inch cubes and tossed with garlic, contemporary rosemary sprigs, sliced lemons and olive oil. The traditional Italian taste profile is irresistible.

Tuscan Roasted Potatoes and Lemons

Serves 6

INGREDIENTS

2 kilos Yukon Gold potatoes or Child Dutch Yellow potatoes, unpeeled, reduce into 1-inch cubes

8 massive garlic cloves, smashed and peeled

2 massive or 4 small branches contemporary rosemary

1/2 massive lemon that has been reduce in half prime to backside and thinly sliced crosswise

3 tablespoons good olive oil

Kosher salt and freshly floor black pepper

Fleur de sel, elective

DIRECTIONS

Alter oven rack to center place. Warmth oven to 375 levels.

Place potatoes on rimmed baking sheet; add garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt and 1 teaspoon pepper. Toss till all the pieces is coated with oil. Unfold out in a single layer.