Roasted potatoes are meat’s best friend. I serve these potatoes frequently when it’s summer and fresh mint is abundant. The grill is always going, and this recipe is a perfect accompaniment with grilled meat, chicken and fish. Toss the warm potatoes when they come out of the oven with the crushed garlic, lemon zest and mint, and let the heat of the potatoes coax the aroma out of the garlic, lemon and mint. Serve immediately or allow to cool slightly before eating.
Roasted Red Potatoes with Garlic, Mint and Lemon Zest
2 lb. (1 kg.) baby red potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 garlic cloves,
1 teaspoon finely grated lemon zest
1/4 cup fresh mint, chopped
Preheat oven to 375 F. (190 C.)
Toss potatoes with 1 tablespoon olive oil, salt and pepper. Arrange in one layer in a baking pan. Roast in oven one hour. Transfer potatoes to serving bowl. Toss with 1 teaspoon olive oil, garlic, lemon zest and mint. Serve immediately or slightly cooled.