Roasted potatoes with fresh herbs
3 pound(s), Russet-variety (about 3 large)
Extra virgin olive oil
¼ tsp(s), or to taste
⅛ tsp(s), freshly ground, or to taste
1½ tbsp(s), flat-leaf, minced
- Preheat oven to 425°F. Arrange oven racks in top half of oven. Line 2 baking sheets with parchment paper (or use two baking sheets coated with cooking spray).
- Peel potatoes and slice horizontally into 1/3-inch-thick slices; place on prepared baking sheets. Drizzle potatoes with oil and gently toss to coat (use your hands to rub oil onto both sides of slices); season to taste with salt and pepper. Arrange potatoes in a single layer and roast until browned on bottom, about 25 minutes. Flip potatoes and rotate baking sheets; roast until browned on other side, about 25-30 minutes more (you can season this side with salt and pepper too, if desired).
- Meanwhile, in bottom of a large serving bowl, combine parsley, lemon zest, and garlic. Add cooked potato slices; gently toss.