Serves: Serves 4 to 6 as a side dish
- 2 cloves garlic
- ½ cup extra-virgin olive oil
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh rosemary
- 2 pounds (7 or 8 small) unpeeled Yukon Gold, white, or red potatoes, scrubbed
- 1½ teaspoons kosher salt
- Grated zest from 1 lemon (1 tablespoon lightly packed), plus the juice
Preheat the oven to 450°F.
Finely chop the garlic and put it in a large bowl. Add the oil, parsley, and rosemary.
Cut the potatoes into ¾- to 1-inch-wide wedges.
Add the potatoes to the bowl and sprinkle with the salt. Toss with your hands to evenly coat the potatoes with the oil mixture.
Spread the potatoes on a large rimmed baking sheet, scraping the bowl of any extra oil and herbs, and arrange the potatoes with a flat side down. Roast until the bottom is golden, about 25 minutes, and then turn them with a metal spatula (some potatoes will stick, but do your best to scrape them loose). Continue roasting until golden and crisp outside and tender inside, about 15 minutes more. Gently sprinkle with the lemon zest.
Transfer the potatoes to a serving bowl, making sure to scrape up all the herbs and zest. Add several squeezes of the juice over the top. Toss gently to distribute. Serve hot.