I still don’t understand how so many people can not differentiate between a lime and a lemon. Most of the things we think is common sense, isn’t really. Not only to this differentiation but to other things too. Is it ignorance or miseducation? If you are reading this, let me know on the comment section below, what are your thoughts? I may be harsh with my opinion but common let’s be realistic. These two fruits are one of those items most house holds purchase either on a daily basis or give or take weekly and still most of us choose not to differentiate the two. It’s so unfortunate. We have a choice to be less ignorant. Let’s work with colors, size and taste. A lime is green, smaller in size and much bitter in taste while a lemon is yellow, less bitter than the lime and much bigger in size.
Juliet Kane of @kanes_kitchenaffair educated me of some very important points based on this topic.
Now, let’s talk about this post on lime infused roasted potatoes. Lately, my craving has been drawing me towards tangy, lime and lemon vibe. I am still understanding my palate since it changes everyday. If you are up for some little change in your meal, stay tuned.
Tips to consider:
- If you decide to use these rooted vegetables i.e.- “ginger and garlic”, don’t make a mistake of mincing them like I did. Use them whole. This will prevent them from having a burnt effect at the bottom of the dish as seen on the last bake and in the video above.
- Preheat your oven at least for 15 mins before you bake or roast anything.
- You don’t have to use the same sized pan like I did. If you have a bigger one, the better. I used a small one to feed for one person.
- They are best eaten while hot and fresh. By any chance you get leftovers, they make the best home fries. Just cut them and deep fry them in some oil until crisp.
Here’s what you’ll need:
- 3 large potatoes – thoroughly washed – skin on
- 2 cloves of garlic
- slice of ginger
- 1/4 cup of vegetable oil
- 2 teaspoons of lime zest
- 1/2 cup of lime juice
- 1 cup water
Important tools used:
- 8 x 8 casserole dish
- pastry brush
- chopping board
- an oven
- Paper towels / Or/ Serviettes
- Metal spatula
Step 1: Wash the potatoes
Scrub the dirt off the potatoes with the skin on and pat them dry.
Step 2: Slice the sides then into halves
Each potato, slice the sides so that they can sit well in the dish as they bake. Then slice them right in the middle, and try get equal halves.
Step 3: Soak them in cold water.
This will help remove starch on the potatoes. Make sure to rinse well.
Step 4: Prep for baking. Preheat oven – 200 C / 400 F.
Pat them dry using paper towels or serviettes. Once dry, flip them so that the wider frame faces up. Brush them with some oil, season with your favorite spices. I just used cayenne chili and salt.
Step 5: Prep the casserole dish.
In the dish add 1/4 cup of oil and brush it to coat well. Add in the seasoned side of the potatoes face face down to the dish. Using part of the oil in the dish to brush the other side of the potatoes. Season that side too.
Step 6: 1st bake = 20 mins
Place the dish in the oven and let that side bake for 20 mins.
Step 7: 2nd bake = 15 mins
Take the dish out, gently flip the potatoes, and place them back to bake again for 15 mins.
Step 8: Prep the lime mix
In a small dish, add in the grated ginger, garlic, lime zest, lime juice and water. Mix everything together, set aside.
Step 9: 3rd bake = 1 hour 30 mins
Take the dish out, flip the potatoes once again but gently. Slowly add in the lemon mix to the dish. Make sure the mix touches the top of the potatoes and the zest to be at the bottom of the dish and not on the potatoes. Place the dish back into the oven to bake and roast until all the lime water mix is infused into the potatoes.
Step 10: Cooling and serving.
I settled with serving the potatoes with some lightly fried french beans. I love when my vegetables are slightly crunchy and well seasoned.
Hope you enjoyed this video. Support by liking, sharing, commenting and don’t forget to subscribe. Until next time, Bon Appetite.