You have the recipe for the beef tender. You have the recipe for the asparagus. Now for the potatoes.
Several Yukon Gold Potatoes (about 6 or 7) cut into wedges or slices
Juice of 2 lemons
1 tsp lemon zest
Oregano
Sea Salt
Black Pepper
1/2 cup olive oil
Mix all of the above ingredients together in a glass baking dish. If you like oregano go heavy, if you don’t, go light. My store didn’t have Yukon Gold’s yesterday so I used Klondike Rose, which was almost as good.
Now, once you have everything mixed together pour 1 cup of water over the top. DO NOT mix it though, just stick it in the oven and bake on 450 degrees for about 30 minutes.
All of the liquids make almost a lemony syrup in the bottom of the pan. I know that potatoes and lemon sound strange together but I love it. Now you have the recipes that make up my favorite meal. I am going to have to go and fix me a plate of left-overs. Talking about it has made me hungry.
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I will for sure let you know. Gotta get the lemon stuff and make sure I have all the ingredients. Cooking in advance and preparing is not a strong point for me!
We use lemon pepper for almost everything, this sauce result at the end of the cooking sounds yummy.
You will love them Tina. You will have to let me know how they turn out for you.
Ok, since this is on the web and I can easily find it, I will TRY my best to make it this weekend since I have a bag of Yukon Gold finally. Now if I can just remember where I put it…