The recipe for lemon-roasted potatoes in Aki Kamozawa and H. Alexander Talbot's new cookbook, Maximum Flavor, is definitely one of their easiest. Yet despite its simplicity, it still delivers on their title's promise—tender, luxurious potatoes infused with the perfume of the tangy lemons and sweet onions. These potatoes would be equally at home next to a roast chicken as they would amongst a full holiday spread (if you're thinking that far in advance).
Why I picked this recipe: Roasted potatoes make for one of my favorite fall comfort foods. Finding a way to add serious lemon flavor to these buttery spuds was too intriguing to pass up.
What worked: This technique of steaming and then roasting the potatoes is simply genius. Everything about this dish was stellar.
What didn't: No problems in sight.
Suggested tweaks: You could take the idea of roasting potatoes on a bed of aromatics and run with it. Fennel would be a lovely addition or substitution for the onions (pair it with tarragon). Or try scallions and ginger for an entirely different take. Whatever you do, don't skimp on the butter.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, KQED's Bay Area Bites, and Berkeleyside NOSH. Follow her @KateHWiliams.