At this point in my life, I'm almost certain that roasting is the key to ridding yourself of all menu ambivalence. If I'm stuck for what to make I'll roast some carrots, or Brussels sprouts, or potatoes and I can pair it with anything. Throw those over quinoa or a salad, and you're basically done. Roasting brings a whole new flavor to veggies, making them sweeter, or in the case of potatoes and lemons, less bitter and more crispy.


  • white potatoes, cubed
  • olive oil
  • sea salt
  • lemon
  • oregano
  • black pepper

Directions: Cube potatoes and toss in olive oil and grind black pepper over the top. Place on a tray put at 400 F and cook until crisp on one side. Add thinly sliced lemons half way through the cooking process when you're ready to flip the potatoes over. Once the potatoes are crisp on all sides, remove from the oven and top with sea salt and fresh oregano.

 The best part of this dish is how much the roasted lemon brightens the dish. And when you hit sea salt crystals it gets roughly a million times better. To really bring the potatoes to a new level when serving, let guests pluck oregano from a potted table plant. The herb aroma will fill the table!

Have you roasted lemons? What's your favorite thing to roast?