Roasted Potatoes with Fresh Herbs

6
Total Time
55 min
Prep
10 min
Cook
45 min
Serves
6
Difficulty
Easy
A fresh lemon-parsley topping gives these French-style potatoes incredible flavour. Slice the potatoes evenly for the best results.

Ingredients

uncooked potato(es)

3 pound(s), Russet-variety (about 3 large)

olive oil

1 Tbsp, extra-virgin

kosher salt

¼ tsp, or to taste

black pepper

pinch, freshly ground

fresh parsley

1½ Tbsp, fresh, flat-leaf, minced

lemon zest

1½ tsp

minced garlic

1 tsp

Instructions

  1. Preheat oven to 450°F. Place oven racks in top 1/3 of oven. Line two baking sheets with parchment paper (or use nonstick baking sheets coated with cooking spray).
  2. Peel potatoes and slice horizontally into 1/4-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 each slice); season to taste with salt and pepper. Make sure potatoes are 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 20 to 25 minutes more (you can season this side with salt and pepper too, if desired).
  3. Meanwhile, in bottom of a large serving bowl, combine parsley, lemon zest and garlic. Add potato slices; gently toss. Yields 1/2 sliced potato per serving.

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