We had a cool and cloudy day today so I wanted to make a comforting, delicious, and healthy dinner. I roasted a chicken and decided to roast some baby potatoes too. I tossed the roasted potatoes in a garlic, lemon zest, and parsley mixture before serving. They were simple and delicious – I especially loved the garlic flavor. We all enjoyed the potatoes and they went really well with the herb roasted chicken I served (will post tomorrow).
Preheat the oven to 450 degrees. Coat a baking dish with cooking spray.
Toss the baby potatoes a bit of cooking spray, thyme, sea salt, and freshly cracked pepper, to taste until well coated. Place into the oven and roast for 35-40 minutes.
While the potatoes are roasting, heat a small skillet over medium heat. Add the olive oil and minced garlic, cook, stirring constantly, for 1 minute. Remove from the heat and pour into a small dish. Set aside until the potatoes have finished roasting.
Once the potatoes are fork tender, remove from the oven. Place the lemon zest and parsley into the bowl with the cooked garlic and mix until well combined. Spoon the garlic mixture over the hot potatoes then toss to coat evenly. Serve immediately. Enjoy.