This was very tasty and full of flavor! However, I found the oil amount a bit overwhelming and by the time the potatoes were done they were still swimming in the oil. That's saying a lot considering I almost never find a recipe that has too much fat for me. I will make this again, but with about half the amount of oil and butter. I used olive oil instead of canola because #1, it's healthier, and #2, it adds more flavor and it simply the best for roasted potatoes. Coconut oil would be great as well too. The lemon flavor wasn't extremely strong and didn't give you that punch-in-the-face burst but just lingered in the background, complementing the buttery, crisp and perfectly seasoned potatoes. For a more lemon flavor I'd add some lemon zest and maybe a touch more lemon juice. This is great recipe; the potatoes came out flavorful, tender, and slightly crisp. Talk about yum!
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