Super Easy Lemon & Herb Roasted Potatoes
Prep Time: 20 Mins. (boiling time)
Cook Time: 45 Mins. (set it and forget it!)
4 (washed) medium to large-sized baking potatoes
1/4 extra virgin olive oil
1/2 cup of Parmesan cheese
1 whole lemon
1 dash of rosemary
1 dash of oregano
2 tablespoons of salted or sweet cream butter
McCormick Grinder Peppercorn Medley (or any other brand of grinders)
Step 1: Preheat your oven to 350°. Bring a pot of water to a boil and place all 4 potatoes into the pot for 20 minutes.
Step 2: While waiting for the potatoes to cook, take this time to melt 2 tablespoons of butter.
Step 3: Once the potatoes are done, carefully slice and cube your potatoes on a cutting board. (Keeping the skin on the potatoes is optional although since the potatoes are boiled, the skin will most likely be falling off , but either way is fine.)
Step 4: Place your potatoes in a large mixing bowl and add the olive oil and butter, gently mixing to avoid mashing the potatoes. Cut your lemon in half and squeeze both halves over the potatoes. Add the Parmesan cheese and sprinkle in your rosemary and oregano.
Step 5: On a baking sheet lined with tin foil (for easy clean up), single layer the mixed potatoes.
Step 6: Top potatoes with 3-4 grinds of sea salt and 2-3 grinds of peppercorn.
Step 7: Bake for 30 minutes @ 350°.
Step 8: Gently turn stir and turn the potatoes just enough to cook the other side evenly. Raise the temperature to 425° and cook for another 15 – 20 minutes or until edges are golden brown.
Step 9: Drizzle a little extra lemon if desired and serve.