Lemon Roasted Potatoes

This is pretty much the same recipe as the Roasted Fingerling Potatoes with Rosemary and Sea Salt, but with lemon rind and herbes de provence instead of rosemary. Easy peasy.

So you take your potatoes. We used baby white ones. A couple pounds’ worth.

Parboil them.

Remove the rind from two lemons. I used a zester designed to take off long threads of peel, for visual stimulus. Also if you’re going to roast it for a while it’s going to shrink and get all black, so you might as well make sure that you have lots of it to start with.

Toss your parboiled potatoes with olive oil, then add the lemon rind and herbes du provence. Add in a bit of sea salt as well.

Roast at 350°F for about 45 minutes until wrinkled and crispy. You can also roast them at the same time as other things at lower temperatures (such as a Thanksgiving turkey) — just roast them for longer.

They’re also wicked good cold the next day, or sliced up and tossed into scrambled eggs.