Roasted Potatoes with Fresh Herbs

4
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
8
Difficulty
Easy
A fresh lemon-parsley topping gives these French-style potatoes incredible flavor. 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

tsp, freshly ground, or to taste

fresh parsley

1½ Tbsp, flat-leaf, minced

lemon zest

1½ tsp

minced garlic

1 tsp

Instructions

  1. 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).
  2. 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).
  3. Meanwhile, in bottom of a large serving bowl, combine parsley, lemon zest, and garlic. Add cooked potato slices; gently toss.
  4. Serving size: 1/8 of potatoes

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