Side Dish: United States – Crispy Rosemary-Lemon Potatoes with Garlic Shards

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

2 lb (900 g) baby Yukon Gold potatoes, halved
1 / 2 tsp baking soda
2 tsp kosher salt, divided
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 g) unsalted butter, melted
4 cloves garlic, thinly sliced
2 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
1 lemon, zested and juiced
Freshly ground black pepper, to taste
1 tbsp (15 ml) chopped flat-leaf parsley
Flaky salt, to taste (optional)

Instructions

Place a rimmed baking sheet on the middle rack and preheat the oven to 425°F/220°C so the pan gets hot.
Add potatoes to a pot and cover with cold water by 1 inch. Stir in baking soda and 1 tsp kosher salt. Bring to a boil, then simmer 8–10 minutes until the edges are just tender. Drain and let the steam escape for 1–2 minutes.
In a large bowl, combine olive oil, melted butter, rosemary, thyme, lemon zest, remaining 1 tsp kosher salt, and several grinds of black pepper. Add the drained potatoes and toss vigorously to rough up the surfaces for extra crispness. Reserve the garlic for later.
Carefully spread the potatoes on the preheated baking sheet in a single layer. Roast 20 minutes.
Flip the potatoes, then scatter the garlic slices over them. Roast another 10–15 minutes until the potatoes are deeply golden and the garlic is lightly crisp.
Transfer to a bowl, toss with lemon juice and parsley, and adjust seasoning. Finish with a pinch of flaky salt if desired and serve alongside the lamb and mint sauce.