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Cut larger potatoes into 1 inch pieces and leave small ones whole.
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For roasted: Toss potatoes with olive oil ad salt and pepper to taste.
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Place in a single layer on a baking sheet and roast for 40 minutes or so until tender and lightly browned. After roasting, place in a serving dish.
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Add rosemary or parsley, lemon zest and salt and pepper to taste. Toss to coat.
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For steamed: Place potatoes in about 2 inches of salted water.
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Boil/steam for about 25-40 minutes until tender but not breaking apart.
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Drain. Place in a serving bowl and add butter, rosemary or parsley, lemon zest and salt and pepper to taste.
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Toss to coat.