Crispy Roasted Potatoes with Herbs
Golden, crackly-edged potatoes with a tender interior, finished with bright lemon and fresh herbs for a simple, irresistible side. The method—parboil, rough up, and roast hot—creates maximum crunch with minimal fuss.
2 lb yukon gold potatoes, cut into 1-inch pieces
6 cup water
2 tsp kosher salt
3 tbsp olive oil
1 tbsp unsalted butter, melted
3 clove garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, leaves only
1 tsp black pepper, freshly ground
1 lemon, zested and juiced
2 tbsp flat-leaf parsley, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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