Herbed Potatoes with Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These tender, golden potatoes go well with any simple roasted meat or fish. Prep and Cook Time: about 1 1/4 hours. Ingredients:
3 pounds small (2-in.) waxy potatoes, such as red bliss or yukon gold |
4 tablespoons olive oil, divided, plus more for pan |
about 2 tsp. kosher salt |
1 tablespoon plus 2 tsp. chopped fresh thyme leaves |
2 tablespoons chopped flat-leaf parsley |
1 1/2 tablespoons meyer or regular (eureka) lemon zest |
freshly ground black pepper |
Directions:
1. Halve potatoes and soak in cold water 15 minutes. Preheat oven to 375°.
2. Drain potatoes and dry with a kitchen towel. Put in a large bowl with 3 tbsp. olive oil, 2 tsp. salt, and 1 tbsp. chopped thyme and mix to coat. Spread potatoes in a single layer on an oiled rimmed baking sheet, flat side down, and roast 25 minutes. Drizzle with remaining 1 tbsp. olive oil and roast 30 more minutes, or until golden underneath.
3. Loosen from pan with a spatula and transfer to a serving platter. Sprinkle with parsley, lemon zest, remaining 2 tsp. thyme, and salt and pepper to taste.
4. Note: Nutritional analysis is per serving.
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