Ingredients
The following ingredients have 8 Servings
- 3 pound(s) Uncooked potato(es) Russet-variety (about 3 large)
- 1 Tbsp Olive oil extra-virgin
- 0.25 tsp Kosher salt or to taste
- 0.125 tsp Black pepper freshly ground, or to taste
- 1.5 Tbsp Fresh parsley flat-leaf, minced
- 1.5 tsp Lemon zest
- 1 tsp Minced garlic
Instruction
- Preheat oven to 425°F. Arrange oven racks in top half of oven. Line 2 baking sheets with parchment paper (or use two baking sheets coated with cooking spray).
- Peel potatoes and slice horizontally into 1/3-inch-thick slices; place on prepared baking sheets. Drizzle potatoes with oil and gently toss to coat (use your hands to rub oil onto both sides of slices); season to taste with salt and pepper. Arrange potatoes in a single layer and roast until browned on bottom, about 25 minutes. Flip potatoes and rotate baking sheets; roast until browned on other side, about 25-30 minutes more (you can season this side with salt and pepper too, if desired).
- Meanwhile, in bottom of a large serving bowl, combine parsley, lemon zest, and garlic. Add cooked potato slices; gently toss.
- Serving size: 1/8 of potatoes
