Potatoes are a staple food in our household, and you simply can’t go wrong with a roasted potato. This recipe can be made with any amount of potatoes–simply adjust the dressing size.
Ingredients:
Small potatoes, halved or quartered
Extra-virgin olive oil
Sea salt
Freshly ground black pepper
Finely chopped fresh parsley and/or fresh scallions, for garnish (optional)
Dressing (for approx. 2 pounds of potatoes):
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon dijon mustard
2 cloves garlic, minced
1 tablespoon minced rosemary or thyme
¼ tablespoon salt
¼ tablespoon black pepper
Instructions:
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Cut potatoes and toss with olive oil, salt, and pepper. Spread on baking sheet. Roast 20 to 30 minutes, until tender and the edges are golden brown. Remove from oven.
For dressing: In a bowl, whisk olive oil, lemon zest, lemon juice, mustard, garlic, rosemary/thyme, salt, and pepper.
Drizzle dressing onto potatoes and gently mix. Season with more salt and pepper, if needed. Sprinkle with chopped parsley/scallions and serve.