French fries are popular for a reason—they're crispy, greasy, savory and addicting. Consider these roasted potatoes as French fries' sophisticated older brother. They have the same salty, crispy, addictive goodness, but with added layers of flavor and less guilt. Serve them alongside any roasted or grilled meat. Chilled leftovers also make an amazing addition to any classic salad!
Preheat oven to 375* and line cookie sheet with parchment paper or aluminum foil
Wash all fresh produce.
Dice potatoes into 1.5 inch cubes and place in mixing bowl.
Chop parsley and set aside.
Peel and mince all garlic cloves, and add to the small bowl along with olive oil, salt, pepper and red pepper flakes (if desired)
Zest yellow part of lemon peel into olive oil mixture.
Cut lemon in half and squeeze all juice into olive oil mixture. Whisk until no longer separated.
Add olive oil mixture to potatoes and toss so that all pieces are coated.
Toss parsley with potatoes.
Distribute potatoes onto lined cookie sheet evenly, allowing room between all pieces.
Cook for 15 minutes. Remove from oven, turn potatoes and return for additional 15 minutes or until golden and tender.