Ingredients
- 2 lb potatoes
- 2 tbsp lemon juice juice from one lemon
- zest from one lemon
- 1/4 cup grated parmesan freshly grated is highly recommended!
- 1/4 tsp garlic powder or 1 smashed garlic clove
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 tbsp olive oil
- fresh parsley optional, to serve
Instructions
- Before starting the prep, turn the oven on to 425°F (220°C or 200°C fan) and let it preheat.
- Peel and cut the potatoes into small bite-sized chunks (of about 1.5 inches or 4 cm). As soon as you peel the potato, transfer it to a bowl with cold water so it doesn’t brown and it releases some of its starch in the water. Once you’ve peeled and cut all the potatoes, drain the water and pat the potato bites dry with a clean kitchen towel.
- Toss the potato bites with salt, pepper, garlic powder, olive oil, one tablespoon of lemon juice, and lemon zest. Add them to a sheet pan (covered with baking paper for easier clean up). Note: if using a garlic clove instead of garlic powder, simply add the smashed garlic clove to the tray.
- Roast the potato bites in the oven for about 35-40 minutes until the potatoes are cooked through/soft on the inside and golden on the outside. Pierce one of the larger pieces with a knife to check.
- Transfer the cooked potatoes to a large bowl and toss them with the remaining one tablespoon of lemon juice, then parmesan, and optionally, finely chopped parsley.
Notes
Potatoes – Generally, the best potatoes for roasting are Russet potatoes in the US (also known as Idaho potatoes if grown in Idaho) and King Edward or Maris Piper in the UK.