Roasted Potatoes with Fresh Herbs

Ingredients

• 3 pound(s) uncooked potato(es), Russet-variety (about 3 large)
• 1 Tbsp olive oil, extra-virgin
• 1/4 tsp kosher salt, or to taste
• 1/8 tsp black pepper, freshly ground
• 1 1/2 Tbsp fresh parsley, flat-leaf, minced
• 1 1/2 tsp lemon zest
• 1 tsp minced garlic

Instructions

1. Preheat oven to 450° F. Place oven racks in top 1/3 of oven. Line two baking sheets with parchment paper (or use two baking sheets coated with cooking spray).
2. 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).
3. Meanwhile, in bottom of a large serving bowl, combine parsley, lemon zest and garlic. Add cooked potato slices; gently toss.

Notes

Yields 1/2 sliced potato per serving.