Who doesn't love a solid side of roasted potatoes? Chunked and tossed with a lemon-thyme dressing, these are divine both with and without accompaniment. It's a recipe simple enough for anybody to give a try. Listed below is enough to yield 2-3 servings.
- 3-4 potatoes, chunked (~1.5 lbs) and skin on
- 3 garlic cloves, quartered
- 1 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup olive oil
- 1/3 large lemon, juice only
- 1 large lemon, zest only
- 2 tbsps fresh thyme, finely chopped
- 2 tbsps fresh flat-leaf parsley, finely chopped
- Scrub off all dirt well from potatoes. Chop into bite-size chunks.
- In a large mixing bowl, toss together potatoes with quartered garlic cloves, olive oil, salt, and pepper.
- Let sit for about 20 minutes before spreading out onto a large baking sheet.
- Pre-heat oven to 425°F.
- Roast potatoes in the oven for 20 minutes or just until the cut sides and edges get a crispy brown. (Feel free to leave it in a little bit longer than I might have if you want extra crispy.)
- Whisk together olive oil, lemon juice, lemon zest, thyme, and parsley.
- Toss potatoes with the dressing and serve hot or cold, as preferred.
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