# Oven Roasted Potatoes

> With crispy edges, creamy middles, and bold, tangy flavor, these oven roasted potatoes are one of our favorite side dishes.

**Prep time:** 5 minutes
**Cook time:** 30 minutes
**Total time:** 35 minutes
**Servings:** 4
**Storage:** Refrigerate up to 4 days

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## Ingredients

- 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

### Dressing

- 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

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## Shopping List

### 🥔 Produce
- [ ] 2 lbs small potatoes
- [ ] 2 cloves garlic
- [ ] 1 lemon (for zest and juice)
- [ ] Fresh parsley for garnish
- [ ] Fresh rosemary (or use dried)

### 🧂 Spices & Oils
- [ ] Extra-virgin olive oil (for drizzling plus 2 tbsp)
- [ ] Sea salt (need 1/4 tsp plus more for seasoning)
- [ ] Black pepper (freshly ground)
- [ ] Red pepper flakes (need 1/4 tsp)
- [ ] Dijon mustard (need 1 tsp)

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## Instructions

1. **Preheat oven.** Preheat the oven to 425°F and line a large baking sheet with parchment paper.

2. **Roast the potatoes.** 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. **Make the dressing.** In a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, rosemary, red pepper flakes, salt, and pepper.

4. **Dress and serve.** 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.