POTATOES WITH MEYER'S LEMONS ENJOY DAN:

      FINGERLING POTATOES WITH MEYER LEMONS by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound fingerling potatoes, halved lengthwise

4 garlic cloves, peeled

2 Meyer’s lemons

4 fresh rosemary springs

1 tablespoon Herbs de Provence

2 tablespoons olive oil

2 tablespoons whole grain mustard

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:                           (PRE-HEAT OVEN TO 450 DEGREES)

1.   Wash the potatoes, making sure to scrub off all the dirt.

2.   Place them in a baking pan, and set aside.

3.   Place the garlic in a mortar and pestle, add a pinch of salt and smash.

4.   Place smashed garlic on top of the potatoes.

5.   Wash the rosemary spring and remove the leaves from the stem.

6.   Roughly chop and throw on the potatoes.

7.   In a bowl mix together the oil, mustard and Herbs de Provence.

8.   Pour over the potato mixture.

9.   Add salt and pepper.

10.                Stir to combine and completely coat the potatoes.

11.                Cut the lemon into eights, trying to remove as many seed as possible.

12.                Throw then into the potato mix and place in the pre-heated oven.

13.                Roast for 20 and stir and roast another 20 minutes, or until tender with a fork.

ENJOY DAN:                                    BON-APPETITE!!