Oven Roasted Potatoes
Total Time
35 mins
Prep Time
5 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(145)
Ingredients
4 servings
- 2 pounds small potatoes, halved or quartered
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Finely chopped fresh parsley, for garnish
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 tablespoon minced fresh rosemary, or thyme
- ¼ teaspoon red pepper flakes
- ¼ teaspoon sea salt
- Freshly ground black pepper
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Preparation
Chef’s notes
Use convection bake if you have it for extra crispiness.
Don't crowd the potatoes on the baking sheet to ensure they roast rather than steam.
Place them cut side down for direct contact with the pan.
Dress them while they're warm for better flavor absorption.