Serves
Makes 4 to 6 servings
Ingredients
- 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
Procedure
With a little chopping of herbs and garlic, you can step up your everyday roasted
potatoes to something special. Lemon zest and parsley add sparkle, and the
generous coating of olive oil helps ensure crispness.
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.
