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.

My parents’ house already smells so good.  We are prepping most of our Thanksgiving side dishes today to maximize oven space tomorrow. I’ve already thrown together a pie and some sweet potato rolls. It makes Thanksgiving day so much easier! We can focus all of our energy on the turkey tomorrow and just heat a few things up before we’re ready to feast.

Every Thanksgiving we have a mix of traditional dishes (like grandma’s green bean casserole) and a few new recipes. This corn casserole is a new dish on our family’s table this Thanksgiving. I decided to make it for the first time after James and I had it during a Friendsgiving celebration last weekend. The version we had was covered in cheese and our favorite dish of the entire meal. I knew I had to recreate it for our family’s holiday celebration.

This version is a little bit lighter, thanks to the use of egg whites and majorly scaling back the amount of cheese. But, it’s still just as good as the original. And, the best part, it couldn’t be easier to throw together.

Lightened-up Corn Casserole

from Cooking Light

[ingredients title=”Ingredients”]

• 2 egg whites
• 1/4 cup unsalted butter, melted
• 1 8.75 oz. can no-salt-added corn, drained
• 1 8.75 oz. can cream-style corn
• 1 8.5 oz. package corn muffin mix
• 1 8 oz. container non-fat Greek yogurt
• 1/4 oz. sharp cheddar cheese, grated
  [/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Coat a large casserole dish with non-stick cooking spray and set aside.
2. In a large bowl, combine all ingredients except cheese. Mix until smooth and pour into casserole dish. Sprinkle with shredded cheese.
3. Place in oven and bake for 45 minutes, or until set.

[/directions]

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The first trip James and I ever took together was to the city we live in now, Bloomington. He wanted to show me around the town he went to college in and I fell in love from the moment I saw the downtown. We visited so many amazing restaurants and parks and I’m happy we can go back to them any time we want now!

One of our first meals that weekend was at Farm Bloomington, a restaurant on Kirkwood that serves a unique menu that showcases local foods. We started our meal with an order of their popular garlic fries and I’ve been wanting to recreate a healthier version ever since. Although, you can’t really compete with the original.

Most of our kitchen is packed up for our move next week, so all of the cooking I’m doing is simple. I’ve got a cast-iron skillet and cookie sheet to get us through to next Friday. You can’t beat recipes that are easy to throw together!

This recipe makes enough for two hearty servings or four small, side dish servings. If you’re feeding a crowd, double it.

Oven-Baked Garlic Fries

[ingredients title=”Ingredients”]

• 1 large russet potato
• 1/2 Tbsp. high-quality olive oil
• 2 garlic cloves, minced
• 1 Tbsp. fresh parsley, chopped
• 1/2 tsp. Kosher salt

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 375 degrees.
2. Cut potato into 1/4-inch thick slices. Cut each slice into thin fries, about 1/4 inch thick.
3. Toss potatoes, oil, garlic, parsley and salt together in a large bowl.
4. Spread fries onto a parchment-paper lined cookie sheet. Cook fries until slightly brown and crispy on the outside, about 30 minutes, flipping the fries once halfway through cooking.

[/directions]

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