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Lemon Olive Oil Roasted Potatoes Serves 6

2lb Tri color potatoes

1 cup plus 2 tbsp extra virgin olive oil

1 tsp kosher salt

1 tsp freshly ground black pepper

6 cloves garlic, peeled and sliced

2 lemons, quartered

Preheat the oven to 400°

In a large bowl toss the potatoes, ¼ cup of olive oil, ½ tsp of salt, pepper and garlic.

Place on a foil baking sheet and roast until browned. About 35-40 minutes.

Meanwhile in a blender or electric chopper, purée the remaining olive oil, ½ tsp salt and the lemons.

When the potatoes are done, transfer them to a serving dish and through a fine mesh strainer, pour the lemon purée over the potatoes. Toss and serve.

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