Roasted potatoes with fresh herbs
4
Points®
Total time: 1 hr 15 min • Prep: 20 min • Cook: 55 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Uncooked potato(es)
3 pound(s)
Olive oil
1 Tbsp
Kosher salt
0.25 tsp
Black pepper
0.125 tsp
Fresh parsley
1.5 Tbsp
Lemon zest
1.5 tsp
Jarred 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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