When I saw these beautiful baby potatoes at the market, I decided to bring them home and make roasted potatoes. I always roast them with some garlic, olive oil and either rosemary or thyme. This time I decided to add some lemon zest to kick up the regular roast potatoes. The zest brightens up the dish and pairs surprisingly well with potatoes. As a bonus, you’ll have delicious, lemony smelling fingers
Baby Potatoes – about 25 (the ones I used were quite small)
Olive oil – 2 tbsp
Rosemary – 1/2 sprig (or thyme 1-2 sprigs)
Garlic – 3 cloves
Lemon – 1
Pre heat oven to 400. Take a rosemary sprig and pull half the leaves from the stalk. Cut each baby potato in half. If your potatoes are larger, quarter them.
In an oven proof dish, combine the potatoes, rosemary, garlic, salt, pepper and olive oil. Roast in the oven for 30-40 minutes. Cooking time will depend on the size of your potatoes. Check the potatoes half way through, stir them with a wooden spoon and return to oven. Check doneness using a fork.
Zest the lemon, taking care not to zest the bitter white part. When potatoes are done, sprinkle the lemon zest over the hot potatoes, stir to combine and serve.