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Crispy Lemon-Garlic Fingerling Potatoes
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Description
Forget a main dish. I’d be happy with a bowl of these and a dish towel to wipe my hands. (Because, of course, I’d eat them with my fingers.)
Ingredients
- 3 Tablespoons Coconut Oil, Melted
- 3 teaspoons Finely Grated Lemon Zest
- 4 cloves Garlic, Peeled, And Finely Grated Or Pressed
- 2 pounds Fingerling Potatoes
- ¼ teaspoons Salt
- ¼ teaspoons Freshly Ground Black Pepper
Preparation
Preheat your oven to 425 F.
Place melted coconut oil in a small bowl. Add lemon zest and garlic to the oil, and set aside while you prep the potatoes.
Cut the the fingerlings in half lengthwise (you may want to quarter the larger ones). Place them on a rimmed baking sheet, drizzle the flavored oil over top, and using your hands, toss to coat evenly. Sprinkle with salt and pepper.
Roast for 30-40 minutes, checking on them a few times, and turning them with a spatula as needed.
Serve immediately.
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