Food & Recipes

Lemon & Olive Oil Potatoes

by Rachael Ray Show Staff 9:00 AM, September 1, 2015


Aired September 1, 2015

Serves 4

5 Russet potatoes, peeled and cut into wedges
Kosher salt
Juice of 2 lemons
About 1/4 cup EVOO – Extra Virgin Olive Oil
Flaky sea salt to taste and to serve


Place potatoes in cold water in a 4- to 6-quart pot and bring to a rolling boil. Salt water liberally and cook potatoes to just tender, about 12 minutes; drain and return to hot pot.  Add lemon juice and stir in EVOO, 4 turns of the pot in slow stream. Season with flaky sea salt to taste.