Lemon and Herb Potatoes

My friend Amy James has to feed a family of five everyday so she knows a thing or two about making more than one meal out of the dishes she cooks. These potatoes as well as her
Pan Roasted Chicken and Oven-Roasted Farmers’ Market Vegetables will provide your family with four additional dishes – Rosemary, Feta and Potato Grilled Pizza, Chicken and Black Bean Burrito Bowl, Chicken and Vegetable Fried Rice and a Cobb Salad.

For more of Amy’s recipes visit her blog www.OurEverydayDinners.com.

Created by on July 31, 2015

Ingredients

  • 2 pounds Yukon Gold potatoes
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 3 garlic cloves, minced
  • zest of one lemon
  • juice of one lemon
  • 1/2 tablespoon chopped chives
  • 1/2 tablespoon chopped parsley

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes into bite sized pieces.
  3. Place the potato pieces on a large baking sheet or 2 and drizzle with olive oil.
  4. Generously sprinkle with salt and pepper.
  5. Bake for about 20 minutes, then flip the potatoes.
  6. At that point, add the garlic.
  7. Cook for 10-15 more minutes, or until the potatoes are crispy outside and tender inside.
  8. Remove the potatoes from oven, add the lemon zest, lemon juice, chives, and parsley.