When you’re in the mood for comfort food, lemony baby potatoes will do the trick, especially paired with a mild fish or even a pot roast and salad. Here’s what you need to make them:
- 1 (24-oz) bag baby potatoes, halved
- 1/4 cup fresh Italian parsley, coarsely chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon capers, coarsely chopped
- zest/juice of one lemon
- cooking spray
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
Preheat oven to 425°F. Halve potatoes and place them on a baking sheet; chop parsley, garlic, and capers. Zest or grate lemon peel (no white; 2 teaspoons) and squeeze for juice, about two tablespoons.
Coat potatoes with spray; season with salt and pepper. Bake 18–20 minutes or until tender when pierced with a fork.
Combine lemon juice, zest, capers and garlic in a medium bowl; whisk in oil until blended. Toss potatoes with dressing and parsley and serve.