Yield: 8 servings
1 pound new potatoes, cleaned and dried
1 bunch garlic scapes, chopped into 1-inch pieces (about ½ cup)
4 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice, optional
Kosher salt and pepper, to taste
Preheat oven to 450°.
Cut potatoes evenly into pieces roughly the size of your thumb. Put potatoes in a medium bowl and add garlic scapes; drizzle with oil and sprinkle with the lemon juice. Toss to combine all the ingredients. Spread evenly on a baking sheet coated lightly with nonstick spray and season with kosher salt and pepper. Roast potatoes for 20 minutes or until fork tender. Remove from oven and serve immediately.
—Recipes developed for
Edible Omaha by Julie Kolpin and Mary Oswald