Archibald Lehmann October 27, 2020 Fall Recipes
2 pounds small potatoes, halved or quartered
extra-virgin olive oil, for drizzling
sea salt and freshly ground black pepper
finely chopped parsley, for garnish
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 cloves garlic, minced
1 tablespoon minced rosemary
1/4 teaspoon red pepper flakes
1/4 teaspoon sea salt
freshly ground black pepper
1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. Toss the potatoes with olive oil, salt, and pepper, and spread evenly on the baking sheet. Roast 20 to 30 minutes, or until tender and golden brown around the edges. The timing will depend on the size and freshness of your potatoes.
3. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, rosemary, red pepper flakes, salt, and pepper.
4. Drizzle the dressing onto the cooked potatoes and gently toss. You may not need all of the dressing. Season to taste with more salt and pepper. Sprinkle with parsley and serve.