Lemon-Roasted Potatoes
  • 1 teaspoon salt, divided
  • 2½ pounds white potatoes, cut in large cubes
  • 1 large lemon, zested and juiced
  • 1 tablespoon olive oil
  • ¼ teaspoon black pepper
  • 1 tablespoon chopped fresh parsley
  1. Bring a large pot of water to a boil over high heat. Add ¾ teaspoon of the salt and the potatoes. Boil for 8 minutes, then drain in a large colander for 3 minutes. Transfer to a rimmed roasting pan that has been lightly coated with cooking spray. Toss with the lemon zest, juice, olive oil, pepper and the remaining salt. Cool to room temperature, then cover and refrigerate 8 hours or overnight.
  2. Remove from the refrigerator for 30 minutes. Preheat the oven to 400 degrees, and roast for 45 minutes, stirring and tossing gently halfway through. When golden brown, remove from the oven, and transfer to a serving bowl. Garnish with the parsley, and serve warm.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/lighten-up-with-lemons/