These potatoes are a great addition to any dinner. They are tangy from the turmeric and lemon juice and doubling cooking them in the microwave then the oven forms a beautifully crisp crust.
- 3 large Russet Potatoes, peeled and cut into 1 inch cubes
- 1 tbsp tumeric powder
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 3 tbsp olive oil
- 1/4 cup lemon juice (about half a lemon)
- salt and pepper to taste
- Sandwich the peeled and cubed potatoes in between two plates and microwave for 5 minutes. Flip and microwave for another 4 minutes.
- Once the potatoes are done, toss them in a bowl with the spices, lemon juice, and oil. Spread over a baking sheet a broil for 10 minutes, shaking every 3 or 4 minutes.