Description
Simple roasted potatoes with lemon zest and fresh herbs. Perfect warm or at room temperature for any summer gathering.
Ingredients
Units
Scale
- 2 lbs (907 g) fingerling potatoes
- 1-2 lemons, zest one and reserve the zest
- Generous handfuls fresh mint and parsley
- Olive oil for cooking
- Coarse sea salt and freshly cracked pepper or a sprinkling of Aleppo chili pepper
- Fleur de sel or other flaky sea salt
Instructions
- Preheat oven to 375°F (190°C).
- In a large baking pan, toss potatoes with olive oil, coarse sea salt, fresh cracked pepper or Aleppo pepper, and lemon zest.
- Roast for 30 minutes.
- Remove from oven; toss again.
- Return to oven and cook for 15 more minutes, or until potatoes are tender.
- Before serving, add fresh herbs, lemon juice, and flaky sea salt (optional).
Notes
- For crispier potatoes, halve or quarter larger potatoes before roasting.
- To make ahead, roast potatoes completely and store in an airtight container at room temperature for up to 2 days. Reheat gently before serving.
- Substitute other herbs like rosemary or thyme for the mint and parsley, or use a mix of herbs.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 2