Lemon Roasted Potatoes with Parsley Pistou
Recipe type: sides, vegetables, dinner
  • 6 cups baby potatoes
  • 1 head of garlic
  • 4 sprigs fresh thyme
  • 5 tbsp olive oil
  • 1 lemon
  • Salt & pepper
  • 1 cup parsley pistou
  1. Preheat oven to 400F. Break up garlic bulb, remove garlic from shells and place in a bowl. Add potatoes, thyme, 2 tbsp of olive oil, and a good pinch of salt and pepper. Cut lemon in half, give a squeeze and add to bowl. Toss all ingredients onto parchment lined baking pan or sheet. Roast for 45 minutes to 1 hour until brown. Flip once or twice during cooking to ensure even browning.
  2. To make the Parsley Pistou: Make this non-traditional pistou by mixing one cup of chopped flat leaf parsley, 2 minced garlic cloves, 2-3 tablespoons olive oil and a pinch of salt. Add a little more oil if needed.
  3. Assemble: Pour cooked potatoes and garlic onto platter. Top with parsley pistou and serve.
Recipe by | Bakersbeans (Wanda Baker) at https://www.bakersbeans.ca/lemon-roasted-potatoes-with-parsley-pistou/