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Herbed Potatoes with Lemon

Photo: Annabelle Breakey; Styling: Dan Becker
Yield Makes 6 to 8 servings
These tender, golden potatoes go well with any simple roasted meat or fish. Prep and Cook Time: about 1 1/4 hours.


  • 3 pounds small (2-in.) waxy potatoes, such as Red Bliss or Yukon Gold
  • 4 tablespoons olive oil, divided, plus more for pan
  • About 2 tsp. kosher salt
  • 1 tablespoon plus 2 tsp. chopped fresh thyme leaves
  • 2 tablespoons chopped flat-leaf parsley
  • 1 1/2 tablespoons Meyer or regular (Eureka) lemon zest
  • Freshly ground black pepper

Nutrition Information

  • calories 184
  • caloriesfromfat 34 %
  • protein 3.3 g
  • fat 7 g
  • satfat 1 g
  • carbohydrate 27 g
  • fiber 3.1 g
  • sodium 500 mg
  • cholesterol 0.0 mg

How to Make It

  1. Halve potatoes and soak in cold water 15 minutes. Preheat oven to 375°.

  2. Drain potatoes and dry with a kitchen towel. Put in a large bowl with 3 tbsp. olive oil, 2 tsp. salt, and 1 tbsp. chopped thyme and mix to coat. Spread potatoes in a single layer on an oiled rimmed baking sheet, flat side down, and roast 25 minutes. Drizzle with remaining 1 tbsp. olive oil and roast 30 more minutes, or until golden underneath.

  3. Loosen from pan with a spatula and transfer to a serving platter. Sprinkle with parsley, lemon zest, remaining 2 tsp. thyme, and salt and pepper to taste.

  4. Note: Nutritional analysis is per serving.