Loading...Ingredients
Scale
- 1 1/2 pounds red potatoes, cut into 3/4-inch chunks
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
Instructions
- Preheat oven to 425 degrees
- Spread 1½ pounds red potatoes, cut into 3/4-inch chunks on a baking sheet. Drizzle with 1 tablespoon olive oil and season with kosher salt and freshly ground pepper. Toss to coat the potatoes.
- Bake for 30-45 minutes, tossing every 10 to 15 minutes to ensure even browning.
- Meanwhile, in a small bowl, combine ¼ cup unsalted melted butter, 2 tablespoons lemon juice, ½ teaspoon lemon zest, 2 tablespoons chopped parsley, and 2 tablespoons chopped chives. Set aside.
- When the potatoes are done roasting – they should be golden brown with a tender/fluffy interior – remove them from the oven and place in a large bowl. Pour the lemon-butter mixture over the potatoes and toss until evenly coated.
- Serve immediately.
Notes
If you’d like to make the potatoes in the slow cooker as my grandma did, add the potatoes and 1/4 cup water to the slow cooker and cook on high for 2 1/2 to 3 hours. Then toss with the butter mixture and serve.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Potatoes