LEMON ROSEMARY ROASTED POTATOES

INGREDIENTS

2 tablespoons (30 mL) extra-virgin olive oil

Juice and zest of 1 small lemon

1 teaspoon (5 mL) Dijon mustard

1 tablespoon (15 mL) minced rosemary

¼ teaspoon (1 mL) red pepper flakes

1½ pounds (700 g) small creamer or fingerling potatoes

¼ cup (60 mL) chopped flat-leaf parsley

Sea salt and freshly ground black pepper

DIRECTIONS

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, rosemary, red pepper flakes, and generous pinches of salt and pepper.

Slice the potatoes into wedges, place them in a medium bowl, and toss with half of the dressing. Spread the potatoes on the baking sheet. Roast for 20 minutes. Toss, and continue roasting, until the potatoes are golden brown and crispy on the edges, 5 to 10 minutes longer.

Remove the potatoes from the oven and toss with the remaining dressing, lemon zest, and chopped parsley. Season with salt and pepper to taste.

SERVES: 4

VEGAN

GLUTEN-FREE

1 Wash the potatoes and slice them in half.

2 Make the dressing and mix it with the potatoes. Spread them on a baking sheet.

3 Roast the potatoes, then toss with the remaining dressing and fresh parsley.

4 Grate some fresh lemon zest on the potatoes and serve hot!