We’ve been grilling out almost every night this summer and I don’t think we’ll ever grow tired of it. Throwing some meat and veggies on the grill makes for an effortless, delicious dinner. And, the cleanup is so easy. I tend to switch up the type of meat we grill based on whatever is on sale at our local co-op and butcher each week. But, there has been one constant among our outdoor summer meals: roasted lemon potato salad.

I first made a version of this potato salad for a monthly Bloomington Cookbook Club meeting. A group of local food-loving ladies picks a different cookbook to dive into each month, which culminates with a potluck-style meal featuring recipes from the book. I made the potato salad from Asha Gomez’s My Two Souths for our inaugural meeting and loved the intense flavor fresh lemon zest gave the dish. Others raved about it, as well.

Since then, I’ve tweaked the recipe a bit to make it my own. I think what makes this potato salad so good is the unexpected flavors. I grew up in the Midwest, where many potato salad recipes involve lots of bacon and cheese. I love the tang lemon zest and Greek yogurt lend this version, which makes it taste lighter than most.

I tend to avoid using the oven on hot summer days, but I make an exception for this recipe. It’s just that good!

Roasted Lemon Potato Salad

serves 6-8

[ingredients title=”Ingredients”]

• 1.5 lbs. fingerling potatoes, washed and halved
• 1 large shallot, diced
• 1 clove garlic, minced
• 1 Tbsp. olive oil
• 2 tsp. salt
• 1 tsp. pepper
• 1/2 cup olive oil mayonnaise
• 1/2 cup low-fat Greek yogurt
• Zest from two large lemons

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 375 degrees.
2. Place potatoes, shallot and garlic on a large cookie sheet. Drizzle olive oil over top, then use your hands to toss potatoes, shallot and garlic until completely coated in oil. Sprinkle with salt and pepper. Bake for 30 minutes or until potatoes are golden brown, flipping potatoes once halfway through cooking.
3. Allow potato mixture to cool for 15 minutes. While it cools, combine mayonnaise, Greek yogurt and lemon zest in a large bowl. Use a rubber spatula to stir until combined. Carefully pour potato mixture into bowl and gently stir until potatoes are evenly coated in dressing. Serve at room temperature or refrigerate for at least two hours and serve cold.

[/directions]

If you’re a lemon lover, you might enjoy these other recipes:

Lemon White Chocolate Rice Krispie Treats

Boozy Lemonade

East Pork Picatta

Limoncello Spritzer

The post Roasted Lemon Potato Salad appeared first on The Broadcasting Baker.

When it comes to sweets, I have a serious weakness: all things lemon. It’s a weakness James shares. My mom makes these amazing lemon cookies every Christmas and they last about 24 hours in our house. Seriously, we can’t control ourselves around those things.

We were spoiled when visiting the Amalfi Coast for our honeymoon because the lemons were nearly as big as our heads and showed up in croissants, cookies, cakes and gelato. We even found lemon pasta, which remains the best thing I’ve ever tasted. It was our honeymoon, so we used that as an excuse to indulge in every lemon-flavored treat we could find.

Knowing we can’t resist the temptation of lemon baked goods, I try to avoid making them. Willpower is a tricky thing. But, when I saw this recipe for lemon white chocolate rice krispie treats pop up from Cooking Light, I knew I had to try it. Rice krispie treats are so dang easy and I love the idea of classing them up a bit with additional ingredients.

I cannot believe how deliciously addicting this recipe is. I threw together a batch to take to my in-law’s for Easter Sunday and they were a hit. There’s a lot to be said for low-maintenance, classic desserts like rice krispie treats — they’re hard to beat! This grown-up twist on the childhood classic is my new go-to dessert for impromptu get togethers — and the occasional midnight snack.

Lemon White Chocolate Rice Krispie Treats

from Cooking Light

[ingredients title=”Ingredients”]

• 10 oz. marshmallows
• 1/4 cup butter
• 6 1/2 cups rice krispies cereal
• 1 Tbsp. lemon zest
• 4 oz. high-quality white chocolate

[/ingredients]

[directions title=”Directions”]

1. Combine marshmallows and butter in a large pot over low heat and stir until melted, about five minutes. Remove from heat.
2. Add lemon zest and cereal to pot, stirring until evenly coated.
3. Press rice krispie mixture into a 13 x 9 pan coated with cooking spray. Set aside.
4. Microwave white chocolate in 15-second increments, stirring each time until melted and smooth. Drizzle white chocolate over rice krispie treats and refrigerate for 15 minutes, or until chocolate is set.
   [/directions]

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