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.