Crunchy coating on the outside, soft on the inside. Sort of like M&M’s! Haha!
7-8 Yukon gold potatoes, peeled and cut in chunks
Kosher salt and freshly ground black pepper
1 cube butter
1/3 c extra-virgin olive oil
2 T fresh lemon juice
1/8 t lemon zest
1/2 t garlic powder
Melt butter in jellyroll pan in 375 oven. Add potatoes and stir to coat. Generously salt and pepper. Bake 45 minutes. Meanwhile, combine olive oil, lemon juice, lemon zest, and garlic powder. Remove potatoes from oven. Coat with olive oil mixture. Return to oven and bake for another 15-20 minutes or until potatoes are golden/crispy on the outside and soft on the inside. Serve warm.
