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Parve
Easy
3 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
1 bag kipfler or yellow Yukon gold baby potatoes
3 bunches rosemary, cleaned and chopped
2 bunches parsley, cleaned and chopped
2 cloves garlic, crushed
lemon zest
Maldon salt
Tuscanini Truffle Ketchup, for serving
Place parchment paper down on a baking sheet. Drizzle with olive oil and sprinkle with salt. Then sprinkle the tray with chopped rosemary.
Rinse and slice potatoes in half. Place flat-side down on a baking sheet over the herbs and oil. Be sure to keep space between the potatoes. Don’t crowd the pan. Drizzle with a little more olive oil and a little sprinkle of salt. Place in oven at 375 degrees Fahrenheit for one hour or until potatoes are golden and crispy.
In a separate bowl combine parsley, crushed garlic, lemon zest, and Maldon salt. Mix to combine.
While hot, place potatoes in bowl, toss with herb mixture, and serve with Tuscanini truffle ketchup.
Sponsored by Tuscanini
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Popping with great lemon flavour!