| Prep: 15 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 10g | 1.5g | 35g |
| sugars | fibre | protein | salt |
| 1g | 5g | 5g | 1.25g |
Of all the innovative culinary masterpieces I’ve fallen for, the Stone Parsley and Lemon Roasted Potatoes recipe is definitely one each potato lover should experience. When I think about it, this unique dish subtly connects me back to my roots – the peaceful Montanan landscapes, the Native American traditions and rancher’s favorites. Yet, it brings a delightful memory of the essence in a new, refreshing perspective. This exquisite mixture of zesty lemon and aromatic stone parsley brings about an electrifying burst of flavors that dances on your palate with each bite.
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The Love for Potatoes
Potatoes have been a staple in many global cuisines, including my beloved Montana cooking. From my hearty Bison burgers to comforting venison steaks – potatoes are a constant partner. Not to mention, they are a good source of vitamins C and B6, potassium, and dietary fiber, promoting good health. The Stone Parsley and Lemon Roasted Potatoes recipe takes this humble ingredient and adds a fresh, zesty twist that elevates the overall gastronomic experience.
Pairing with Other Dishes
The wonderful thing about the Stone Parsley and Lemon Roasted Potatoes is that it can seamlessly blend with a variety of dishes. I find it to be a stunning side for grilled fish or crispy skin chicken. For a truly Montana-inspired meal, why not try pairing it with a juicy Bison Burger or a flavorful cut of venison? The possibilities are as vast as those Montana landscapes.
You might be reminded of the traditional lemony Greek potatoes or the classic French “Pommes Persillade”, mixing parsley and garlic, when tasting this dish. However, the use of stone parsley, a lesser-known herb with a unique aroma, adds an unexpected flavor that makes this recipe stand out. For those who are curious, I strongly encourage giving Stone Parsley a whirl.
Trust me, your culinary journey to exploring new flavors wouldn’t be complete without trying this Stone Parsley and Lemon Roasted Potatoes recipe.
What You’ll Need
- 2 lbs of fingerling potatoes
- 2 sprigs of fresh stone parsley
- 2 lemons, zested and juiced
- 4 tablespoons of olive oil
- Salt, to taste
- Ground black pepper, to taste
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Method
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Step One
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Wash the fingerling potatoes thoroughly and pat them dry.
Step Two
Place the potatoes in a large mixing bowl. Add the olive oil, the zest and juice of the two lemons, the leaves from the sprigs of stone parsley. Mix well ensuring all potatoes are covered with the oil and lemon mixture.
Step Three
Season the potatoes with salt and ground black pepper to taste. Toss the potatoes once more to evenly distribute the seasoning.
Step Four
Spread out the potatoes on a baking tray in a single layer ensuring they aren’t overlapping.
Step Five
Place the tray in the preheated oven and roast the potatoes for about 30-40 minutes, or until they are golden brown and crisp. Turn them once or twice during cooking to ensure they brown evenly.
Step Six
Remove the potatoes from the oven and serve hot, garnished with a little more fresh stone parsley, if desired.
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