"Always looking for ways to use fresh herbs, I came up with these parsleyed roasted potatoes. You can also use a mixture of herbs, such as basil and thyme." -Marti LoSasso, Arvada, CO
2 tablespoons chopped garlic
1 tablespoon olive oil
1 1/2 pounds quartered Yukon gold or red potatoes (about 4 cups)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
How to Make It
Preheat oven to 475°.
Combine garlic and oil in a small saucepan over medium heat. Cook 2 minutes or until golden, stirring frequently. Remove garlic with a slotted spoon; set aside. Drizzle remaining oil evenly over potatoes in a large bowl, tossing well to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray, and sprinkle with salt and pepper. Bake at 475° for 30 minutes or until potatoes are golden. Combine reserved garlic, parsley, and lemon rind in a small bowl; sprinkle garlic mixture evenly over potatoes.
I added minced oregano, marjoram, basil and thyme along with regular parsley. I was apprehensive to brown the garlic because it becomes bitter and since I only used 1# of potatoes I only added about half of the garlic to the potatoes. End result was good but the recipe sounded better than it was.
I love roasted potatoes but this was not a great recipe. The parsley and garlic didn't add much flavor and the lemon was overwhelming. I will never make this again but it might have potential for someone else.
The potatoes were wonderful, but when I make it again I will leave the lemon zest out. I don't think it added anything and my husband hated it.
It was easy enough that I would make it as part of everyday meals.
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