roasted potatoes<\/a> alongside the deep greens? Think of it as a countryside painting on your plate. Pure, wholesome, and beautifully rustic.<\/p>\nThese potatoes are spicy but not too hot; they add a little excitement to your regular dinner table.<\/p>\n
Cooking them is super easy and fast.<\/p>\n
All you need are potatoes, preferably creamer potatoes or new potatoes, loads of cilantro and parsley, crushed red pepper, garlic, and olive oil. And for that refreshing tang, don’t forget a squeeze of fresh lemon juice.<\/p>\n
Now let’s get to it! Cube your potatoes, then cover them in olive oil, salt, and pepper. Slide them into the oven – hot at 425 degrees \u2013 and roast them for 30 mins. While the spuds are getting all golden and delightful, heat some olive oil and saut\u00e9 some fragrant garlic, toss in the crushed red pepper, chopped cilantro, and parsley. Stir for about 30 seconds. Then, add the fresh kick of lemon juice.<\/p>\n
Once the potatoes turn golden brown and tender, douse them in the olive oil concoction. Boom! You’ve got spicy pieces of heaven right there.<\/p>\n
Mason agrees these potatoes are fantastic served hot, but hey, if you prefer, they can also sit in the fridge for later as a kind of a potato salad. Equally tasty, just not as crispy.<\/p>\n