LEMON ROASTED POTATOES WITH SMOKED PAPRIKA AND ROSEMARY

Lemon Roasted Potatoes With Smoked Paprika and Rosemary image

A potato doesn't need much else other than oil, salt and a hot oven to be truly delicious. But dust them with smokey paprika, and roast them alongside tangy lemon slices on a bed of woodsy rosemary, and you have some truly special potatoes. A large and waxy potato is best here (Yukon Golds especially), but know that a starchy potato like an Idaho would also work; just expect something fluffier with less crispiness.

Provided by Alison Roman

Time 50m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 lemons
2 pounds large Yukon Gold potatoes (about 3), scrubbed and cut lengthwise into eighths
1/4 cup olive oil
1 teaspoon smoked paprika
Kosher salt
Freshly ground pepper
4 sprigs rosemary or thyme
1/4 cup parsley, coarsely chopped

Steps:

Heat oven to 425 degrees. Cut one lemon into quarters and set aside. Slice remaining lemon about 1/4-inch thick and remove all seeds.
Place sliced lemon on a rimmed sheet tray along with potatoes, olive oil and paprika, and mix together with clean hands. Arrange in a single layer and season with salt and pepper. Scatter rosemary in and around potatoes.
Place in oven and roast, rotating sheet tray once and flipping potatoes as needed, until potatoes are golden brown, crisped and completely tender, 35 to 40 minutes.
Remove from oven and transfer everything to a large serving platter. Top with parsley and serve with lemon quarters for squeezing alongside.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 3 grams