Oven Roasted Potatoes
Ingredients
The potatoes
-
2
pounds
small potatoes, halved or quartered
-
to taste
sea salt
-
to taste
freshly ground black pepper
-
to drizzle
tablespoons
extra-virgin olive oil
-
for garnish
tablespoons
finely chopped fresh parsley
The dressing
-
2
tablespoons
extra-virgin olive oil
-
1
teaspoon
lemon zest
-
2
tablespoons
fresh lemon juice
-
1
teaspoon
Dijon mustard
-
2
cloves
garlic, minced
-
1
tablespoon
minced fresh rosemary or thyme
-
¼
teaspoon
red pepper flakes
-
¼
teaspoon
sea salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Toss the potatoes with olive oil, salt, and pepper, then spread them evenly on the baking sheet.
- Roast the potatoes for 20 to 30 minutes, until they are tender and golden brown around the edges.
- While the potatoes are roasting, make the dressing by whisking together olive oil, lemon zest, lemon juice, mustard, garlic, rosemary, red pepper flakes, salt, and pepper in a small bowl.
- Once the potatoes are cooked, drizzle the dressing over them and gently toss to combine.
- Season to taste with more salt and pepper, sprinkle with parsley, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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