1 pound small tri-color potato – washed, dried and cut in halves. Cut the larger ones into quarters
1 tablespoon extra virgin olive oil
1 large lemon – cut into 1/4″ slices
5-6 garlic cloves - sliced
kosher salt & fresh ground black pepper to taste
red pepper flakes
Preheat the oven to 400 F. In a large mixing bowl, toss the cut potatoes and garlic with the olive oil, and a pinch of salt and pepper, and the red pepper flakes.
Spread them out onto a large baking sheet and roast for 15 minutes.
Pull the tray out and scatter the lemon slices on top and continue to roast until the potatoes are crisp and golden brown.
Allow to cool slightly and serve.
the original recipe is here but when have you ever known me to follow a recipe.
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