I think we should talk about these potatoes. For starters, they’re roasted until golden brown and lightly crisp. Then, as soon as they’re out of the oven, they’re tossed in a bright, flavorful lemon vinaigrette that pairs perfectly with warm summer nights and impromptu cookouts.
I love dishes like this one where the cooking is largely inactive. You can toss these in the oven and then, work on hamburgers or slice up berries while they roast away. Everyone will think you’ve been slaving for days even though you haven’t.
Don’t worry. I won’t tell them any differently.
Roasted Potatoes with a Lemon Vinaigrette
3/4 lb. yukon gold potatoes
3 tbsp. extra virgin olive oil, divided
1 tbsp. freshly squeezed lemon juice
1 tbsp. flat leaf Italian parsley, chopped
Salt and pepper to taste
Preheat the oven to 450 F. Clean the potatoes and cut them in half and then in quarters. On a baking sheet, toss them in 1 tbsp. of extra virgin olive oil, salt and pepper. Roast them for 15 minutes and then flip them over, returning them back to the oven. Cook them for another 15 minutes or until tender and golden.
While the potatoes are cooking, whisk together the lemon juice and 2 tbsp. extra virgin olive oil. Add the salt, pepper and parsley.
When the potatoes are cooked through, add them to a bowl and toss with the lemon vinaigrette. Serve warm.