Ingredients
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6
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2
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2
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2
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-
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Directions
Lemon and Parsley Potatoes, an easy side dish., These potatoes are so good! I usually roast with the usual olive oil and rosemary, but these are going into my best of the best collection. The lemon zest just adds so much flavor, and the preparation technique yields crispy, fully cooked potatoes. I dusted these with freshly ground sea salt just before serving and the flavors just POP! Yum! Thanks so much for posting – made for ZWT9, team Gourmet Goddesses.
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Steps
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1
Done
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Preheat Oven to 180c 350f and Line a Baking Tray With Baking Paper. |
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2
Done
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Peel the Potatoes and Cut Them Into 2.5 Cm / 1 Inch Pieces. |
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3
Done
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Parboil Th Epotatoes in a Large Saucepan of Boiling Salted Water, Over High Heat For 3 Minutes. Drain the Potatoes and Pat Them Dry With Paper Towel or a Clean Teatowel. |
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4
Done
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Brush the Oil Over the Potato Chunkc and Then Season With Salt and Freshly Ground Black Pepper. Place on a Baking Tray and Bake For 20 Minutes. |
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5
Done
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Combine the Parsley and Lemon Zest. Sprinkle Over the Potatoes After the 20 Minutes Cooking Time and Bake the Potatoes For a Further 15 Minutes, or Until the Potato Is Golden and Tender. |
