Hmmm … freshly roasted crispy potatoes, tossed with fresh herbs, really, is there anything much better?
These potatoes are the perfect side dish alongside roast beef or pork tenderloin , but also work so lovely as a breakfast homestyle hashbrown - just cube your potatoes slightly smaller into 1" cubes and roast a few minutes less. Perfect for swirling through hollandaise!
Step 1 - Preheat the oven to 400*F and preheat sheet pan in the oven while It heats up.
Step 2 - Cut the potatoes in quarters then into 2" cubes and place in a bowl with the olive oil, fleur de sel, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a hot sheet pan and spread out into 1 layer.
Step 3 - Roast in the oven for 40-45 minutes or until browned and fork tender. Flip twice with a spatula during cooking in order to ensure even browning. In the last 15 minutes of roasting, drizzle on Lemon Balsamic and toss potatoes before finishing in the oven.
Step 4 - Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.