Donna - dsw
Staff Captain
Roasted Potatoes with Fresh Herbs
side dishes
POINTS® Value: 4
Servings: 6
Preparation Time: 10 min
Cooking Time: 45 min
Level of Difficulty: Easy
Works with Simply Filling
A fresh lemon-parsley topping gives these French-style potatoes incredible flavor. Slice the potatoes evenly for the best results.
Ingredients
3 pound(s) potato(es), Russet-variety (about 3 large)
1 Tbsp olive oil, extra-virgin
1/4 tsp kosher salt, or to taste
1/8 tsp black pepper, freshly ground
1 1/2 Tbsp parsley, fresh, flat-leaf, minced
1 1/2 tsp lemon zest
1 tsp minced garlic
Instructions
· Preheat oven to 450°F. Place oven racks in top 1/3 of oven. Line two baking sheets with parchment paper (or use nonstick baking sheets coated with cooking spray).
· Peel potatoes and slice horizontally into 1/4-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 each slice); season to taste with salt and pepper. Make sure potatoes are 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 20 to 25 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 potato slices; gently toss. Yields 1/2 sliced potato per serving.
side dishes
POINTS® Value: 4
Servings: 6
Preparation Time: 10 min
Cooking Time: 45 min
Level of Difficulty: Easy
Works with Simply Filling
A fresh lemon-parsley topping gives these French-style potatoes incredible flavor. Slice the potatoes evenly for the best results.
Ingredients
3 pound(s) potato(es), Russet-variety (about 3 large)
1 Tbsp olive oil, extra-virgin
1/4 tsp kosher salt, or to taste
1/8 tsp black pepper, freshly ground
1 1/2 Tbsp parsley, fresh, flat-leaf, minced
1 1/2 tsp lemon zest
1 tsp minced garlic
Instructions
· Preheat oven to 450°F. Place oven racks in top 1/3 of oven. Line two baking sheets with parchment paper (or use nonstick baking sheets coated with cooking spray).
· Peel potatoes and slice horizontally into 1/4-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 each slice); season to taste with salt and pepper. Make sure potatoes are 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 20 to 25 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 potato slices; gently toss. Yields 1/2 sliced potato per serving.
