Lemon-Herb Roasted New Potatoes

🧂 Ingredients

• 2 lbs new potatoes, baby yukon golds, or fingerling potatoes

  scrubbed
• ¼ cup olive oil

  (can sub duck fat or other heat-tolerant oil)
• ½-¾ tsp kosher or sea salt
• ½ tsp black pepper (freshly ground if possible)
• ½ tsp thyme leaves (fresh or dried)
• ¼ tsp garlic powder (or a clove of peeled sliced garlic)
• 1 small lemon, thinly sliced, seeds removed (⅛-¼" slices)

  (or half a large lemon)
• 2-4 tbsp chopped fresh herbs to garnish

  dill, chives, or parsley are nice

Instructions

• 1 Preheat the oven to 375 ℉. If you have a baking or pizza stone, place that on
  the oven rack as well (this is optional but can help your potatoes crisp up
  faster).
• 2 Wash your potatoes and trim any green parts or sprouting eyes if needed. If your
  new potatoes are very small (an 1 ½" in diameter or less) you can leave them
  whole. Otherwise, halve or quarter them into uniform pieces.
• 3 Place your potatoes in a large cast iron pan, in a single layer if possible. A
  10" pan should hold up to 2 lbs of potatoes. You can also use a sheet pan with a
  rim if you don't have a cast iron pan. See recipe notes for adjustments if
  needed.
• 4 Drizzle the potatoes with the olive oil and add the dried herbs and seasonings
  and one tbsp of the fresh herbs. Stir or toss & shake the pan to coat the
  potatoes evenly with the oil and seasonings. You can also do this in a large
  mixing bowl, but I generally skip making the extra dish! Top with the thinly
  sliced lemon.
• 5 Roast the potatoes for about 30 minutes, then stir and turn them to brown them
  more evenly and make sure all sides are coated with seasonings.
• 6 Roast for another 15-20 minutes, or until the potatoes are fork-tender and
  nicely browned. Total roasting time will depend on how large your pieces are,
  how crowded the pan is, and what kind of pan you used.
  
  You can increase the oven temperature to 425 ℉ if you need them to finish faster
  (the lower and slower roasting temperature ensures they're evenly done and cook
  fully without burning, but you can increase the heat to brown them faster once
  they're soft on the inside).
• 7 Garnish with the rest of the fresh green herbs and serve.

Nutrition Info