- Serves: 6 servings
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- 2 1/2 lb. fingerling potatoes, cut in half lengthwise
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 5 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, chopped
Preheat oven to 400 degrees F.
Bring a large saucepan of salted water to a boil. Place potatoes in the saucepan and boiling for 8 to 10 minutes. Don't allow them to cook completely.You should be able to pierce them with a fork but they should not be completely tender. Drain and transfer to a large bowl.
While the potatoes are cooking, combine olive oil, lemon juice and garlic in a small bowl. Mix well. Once the potatoes are ready, pour the oil mixture over the potatoes. Toss until coated well.
Line a rimmed cookie sheet with parchment paper. Transfer potatoes to the pan and spread out in an even layer. Scoop out all liquid and drizzle over potatoes. Sprinkle with salt and pepper.
Place pan in preheated oven and bake for 10 to 15 minutes, flipping halfway through the cooking process. Potatoes are done when evenly brown and crispy on edges. If you like yours extra crispy you can cook them for 3 to 5 minutes longer under your broiler.
Remove from oven. Transfer to serving bowl and toss parsley over top.