Roasted Potatoes with Fresh Herbs 4pts

By deanarrca

Ingredients

• 3 pounds potatoes, Russet-variety
• 1 tablespoon olive oil, extra-virgin
• 1/4 teaspoon kosher salt, or to taste
• 1/8 teaspoon black pepper, freshly ground
• 1 1/2 tablespoons parsley, fresh, flat-leaf, minced
• 1 1/2 teaspoons lemon zest
• 1 teaspoon minced garlic

Details

Servings 6

Preparation

Step 1

* Preheat oven to 450°F. Place oven racks in top 1/3 of oven. Line two baking sheets with parchment paper (or use nonstick baking sheets coated with cooking spray).

* Peel potatoes and slice horizontally into 1/4-inch-thick slices; place on prepared baking sheets. Drizzle potatoes with oil and gently toss to coat (use your hands to rub oil onto both sides of each slice); season to taste with salt and pepper. Make sure potatoes are in a single layer and roast until browned on bottom, about 25 minutes. Flip potatoes and rotate baking sheets; roast until browned on other side, about 20 to 25 minutes more (you can season this side with salt and pepper too, if desired).

* Meanwhile, in bottom of a large serving bowl, combine parsley, lemon zest and garlic. Add potato slices; gently toss. Yields 1/2 sliced potato per serving.

Nutritional information per serving
POINTS® Value: 4