Roasted Lemon & Garlic Potatoes

This potato dish looks fancy but is easy to prepare, healthy, and absolutely delicious!

Here’s What You Will Need:

3 Large Russet Potatoes, scrubbed but not peeled

3-4 T. Extra Virgin Olive Oil

1/2 tsp. Garlic Powder

1/2 tsp. Salt

Ground Pepper, to taste

1/2 tsp. Dried Lemon Peel (Find this in the baking aisle with the spices.)  IMG_5530

1/4 C. Fresh Parsley, chopped

Preheat the oven to 425 degrees and lightly grease two cookie sheets.

Slice the potatoes (see picture) and lay them out on the prepared cookie sheets.  You will want them to be approximately the same thickness so that they cook evenly.

As you can see, this pan is very well seasoned with time and use!

As you can see, this pan is very well seasoned with time and use!

Drizzle them with the olive oil and sprinkle them with salt, garlic powder, and cracked pepper.  I like keeping some of my olive oil in a dispenser like this one shown in the picture.  Even though it’s really made for ketchup or mustard, it’s perfect for drizzling.

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Roast the potatoes in the preheated oven for 15 minutes – about halfway through the cooking time, switch the pans so that the bottom pan becomes the top and vice versa.  This way each tray will crisp up nicely.

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Sprinkle the potatoes evenly with the lemon peel and parsley – return them to the oven to cook for five more minutes.  The finished dish looks like this and goes well with just about everything!

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