Lemon & Rosemary Roasted Potatoes
A lovely side dish for your next meal!
1 1/2 pounds baby Yukon gold potatoes, halved
1 1/2 pounds baby red-skinned potatoes, halved
4 cups cubed day-old sourdough bread (crusts removed)
2 cloves garlic, grated
2 teaspoons finely grated lemon zest, plus wedges for serving
Freshly ground pepper
1/2 cup grated parmesan cheese (about 1 ounce)
1/4 cup chopped fresh parsley
1/4 Cup Lemon Fused EVOO
1/4 Cup Rosemary Fused EVOO
Extra-Virgin Olive Oil
Preheat the oven to 450 degrees F.
Put the potatoes in a large pot and cover with water by 1 inch and season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes. Then drain.
While the potatoes boil, pulse the bread in a food processor to make coarse crumbs. In a large bowl, combine crumbs with the extra-virgin olive oils, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper. Add the cooked potatoes and toss.
Arrange the potatoes cut-side down on a baking sheet. Roast about 10 minutes until golden and tender. Sprinkle with the parsley and parmesan and continue roasting 5 more minutes until golden brown.
Transfer the roasted potatoes to a serving dish, season with salt and serve with lemon wedges. Enjoy!
Substitute your favorite fused EVOO to customize this dish to your taste.