• Ingredients: 30
  • Serves: 4

Herb-roasted potatoes with olive oil, fresh lemon juice, garlic powder, dried thyme, dried rosemary, dried marjoram, dried oregano, salt, ground black pepper, russet potatoes , scrubbed , cut into 1/2-inch cubes.

Ingredients

  • 1/4 cup olive oil
  • 1 1/2 tbsps. fresh lemon juice
  • 2 tsps. garlic powder
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1 tsp. dried marjoram
  • 1/4 tsp. dried oregano
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 3 russet potatoes , scrubbed , cut into 1/2-inch cubes

For tomato sauce:

For vegetables:

For serving

  • 1/2 cup mascarpone
  • 2 tbsps. finely grated Parmigiano-Reggiano

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl. Stir to blend well.
  2. Step 2 Add potatoes to seasoning; toss to coat. Transfer potatoes to large rimmed baking sheet, spreading out in single layer.

Nutrition information

Calories 330 Carbohydrates 48 g (16%)
Fat 14 g (21%) Protein 6 g (12%)
Saturated Fat 2 g (10%) Sodium 160 mg (7%)
Polyunsaturated Fat 2 g Fiber 4 g (15%)
Monounsaturated Fat 10 g Cholesterol 0