Roasted potatoes with fresh herbs
1 hr 15 min
This fresh take on classic French roasted potatoes brings a zesty Italian gremolata-style topping that will leave your mouth watering for more. The zing of the lemon-parsley topping gives these potatoes, reading in about an 1 hour, their incredible flavor. Slice the potatoes evenly for the best results. If time is tight, substitute baby potatoes, but halve them so the lemon mixture has a place to adhere. Pair these with a roasted whole chicken and some quickly sauteed asparagus spears for a guest-worthy meal. Make it a fish dinner with some Ahi or Bluefin tuna steaks and some wilted Swiss chard.
3 pound(s), Russet-variety (about 3 large)
1 Tbsp, extra-virgin
¼ tsp, or to taste
⅛ tsp, freshly ground, or to taste
1½ Tbsp, 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.
- Serving size: 1/8 of potatoes