Lemon Roasted Fingerling Potatoes

🧂 Ingredients

• 2 ½ pound fingerling potatoes

  cut in half lengthwise
• ¼ cup olive oil
• ¼ cup fresh lemon juice
• 4 cloves garlic

  minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon parsley

  fresh or dried

Instructions

• 1 Preheat oven to 400 degrees F. 
• 2 Bring a large saucepan of salted water to a boil. Place potatoes in the saucepan
  and continue boiling for about 8 to 10 minutes. You do not want them completely
  cooked. You are parboiling them, so you should be able to pierce them with a
  fork but they should not be completely tender. Drain and transfer to a large
  bowl. 
• 3 In a small bowl combine olive oil, lemon juice and garlic. Whisk the lemon juice
  mixture well. Pour over cooked potatoes. Toss until coated well. 
• 4 Line a rimmed cookie sheet with parchment paper. Transfer potatoes to the pan
  and spread out evenly. Scoop out all liquid and drizzle over potatoes. Sprinkle
  with salt and pepper. 
• 5 Place pan in preheated oven and bake for 10 to 15 minutes, flipping halfway
  through the cooking process. Potatoes are done when evenly brown and crispy on
  edges. If you like yours super crispy you can cook them for 3 to 5 minutes
  longer under your broiler. 
• 6 Remove from oven. Transfer to serving bowl and toss parsley over top. 
• 7 Serve with a big old lemony smile!

Nutrition Info