A bit of fresh herbs and citrus is all it takes to transform a dish from ho-hum to wow! We love a simple side of tender roasted baby potatoes but this basic dish pops with flavor with the addition of bright and zippy herbs and lemons. Simply roast your potatoes, then before you serve them toss in a hefty handful of your favorite herb and the zest of a lemon. It’s a simple and inexpensive way to easily transform a starchy dish like potatoes, rice or pasta.
We used baby red potatoes in our easy recipe, but any potato will do. Just cut them into bite-size pieces so that they can crisp up nicely on all sides while roasting. This brings out the natural sweetness of the vegetable. Play around with the combination of herbs! We used flat leaf Italian parsley, but why stop at just one? Any combination of basil, mint, margoram, rosemary, thyme, or chives (and green onions) are all wonderful. Also try orange zest as an alternative to lemon. You simply can't go wrong.
Easy Roasted Red Potatoes with Parsley and Lemon Zest
Serves 4
1 pound baby red potatoes
Olive oil
Kosher salt and freshly ground black pepper, to taste
A handful of fresh flat leaf parsley, roughly chopped
The zest of one large lemon
Preheat the oven to 350 degrees F.
Slice baby potatoes in half (quarter if larger) and toss in a bowl. Add a glug of olive oil (enough to coat the potatoes), season with salt and pepper. Toss until well coated. Transfer to an oven-proof dish or baking sheet and spread them out in a single layer. Place in the oven and roast until tender and golden, about 30-40 minutes depending on size.
Just before serving toss in parsley and grated lemon zest, stir to combine and serve.
