Description
A delightful twist on a classic dish that combines roasted potatoes with zesty lemon and fresh parsley, perfect for gatherings and picnics.
Ingredients
Scale
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C). Wash and halve the baby potatoes.
- In a large bowl, toss the halved potatoes with olive oil, salt, and black pepper.
- Spread the potatoes onto a baking sheet in a single layer and roast for 25-30 minutes until golden brown.
- Mix together the lemon juice and zest, then drizzle over the warm potatoes and toss with parsley.
Notes
For a creamier version, add Greek yogurt or mayonnaise after roasting. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg