- 2 1/2 lb fingerling potatoes, cut in half lengthwise
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp fresh or dried parsley
Preheat oven to 400 degrees F.
In a small bowl combine olive oil, lemon juice and garlic. Mix well. Pour over cooked potatoes. Toss until coated well. Bring a large saucepan of salted water to a boil. Place potatoes in the saucepan and continue boiling for about 8 to 10 minutes. You do not want them completely cooked. You are parboiling them, so you should be able to pierce them with a fork but they should not be completely tender. Drain and transfer to a large bowl.
In a small bowl combine olive oil, lemon juice and garlic. Mix well. Pour over cooked potatoes. Toss until coated well.
Line a rimmed cookie sheet with parchment paper. Transfer potatoes to the pan and spread out evenly. 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 super 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.