A delightful twist on classic roasted potatoes, featuring a medley of herbs and a hint of lemon for a fresh and vibrant flavor.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking from the start.
Wash and dry the baby potatoes, then cut them in half.
Cutting the potatoes ensures they cook evenly and absorb more flavor.
In a mixing bowl, combine the olive oil, minced garlic, chopped rosemary, parsley, lemon zest, salt, and pepper.
Mixing the ingredients thoroughly ensures the flavors are evenly distributed.
Add the potatoes to the bowl and toss until they are well coated with the seasoning.
Tossing ensures every piece is evenly coated for maximum flavor.
Transfer the potatoes to an ovenproof dish, spreading them out in a single layer.
A single layer ensures even roasting and crispiness.
Roast in the preheated oven for 40-45 minutes, stirring halfway through, until golden brown and tender.
Stirring halfway through prevents sticking and promotes even browning.
Serve the roasted potatoes warm, garnished with additional parsley if desired.
Serving immediately ensures the potatoes retain their crispiness.
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