A delightful twist on classic roasted potatoes, infused with fresh herbs and zesty lemon for a flavorful side dish.
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Lining the tray with parchment paper prevents sticking and makes cleanup easier.
Peel the potatoes and cut them into bite-sized chunks.
Try to keep the potato pieces uniform in size for even cooking.
Boil the potato chunks in salted water for about 5 minutes, then drain and let them dry.
Drying the potatoes thoroughly helps them crisp up in the oven.
Toss the potatoes with olive oil, salt, and black pepper in a mixing bowl.
Ensure all potato pieces are evenly coated with the seasoning.
Spread the potatoes on the prepared baking tray and roast for 20 minutes.
Avoid overcrowding the tray to allow the potatoes to roast evenly.
Sprinkle the roasted potatoes with parsley and lemon zest, then roast for an additional 10 minutes.
Adding the parsley and lemon zest towards the end preserves their fresh flavors.
Serve the potatoes warm as a side dish to your favorite meal.
Garnish with extra parsley for a vibrant presentation.
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