Herbed Potatoes with Lemon

Photo: Annabelle Breakey; Styling: Dan Becker

These tender, golden potatoes go well with any simple roasted meat or fish. Prep and Cook Time: about 1 1/4 hours.

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 34%
  • Protein: 3.3g
  • Fat: 7g
  • Saturated fat: 1g
  • Carbohydrate: 27g
  • Fiber: 3.1g
  • Sodium: 500mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  1. 1. Halve potatoes and soak in cold water 15 minutes. Preheat oven to 375°.
  2. 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. 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.
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