Family favorite, easy to make!

Makes 4-6 servings

Ingredients

1 bag 1.5 pounds (680g) yellow mini Potatoes
1 bag 1.5 pounds (680g) red mini Potatoes
Zest and juice of 1 Lemon
2 tablespoons (30 ml) Olive Oil
Sea Salt

Method

Preheat the oven to 375°F/190°C.

Wash potatoes and add to a pot of boiling water. When water starts to boil, set timer for 5 minutes. Drain potatoes in colander and gently slice half of the potatoes in half. Add potatoes to bowl and drizzle with olive oil, tossing to cover. Grate the zest of one lemon over the potatoes. Add sea salt and toss again. Place on baking sheet and drizzle with a few teaspoons of lemon juice. Roast the potatoes for 30 minutes tossing intermittently until golden brown and crispy.

Just before serving, drizzle with additional lemon juice and season with salt and pepper.