Lemon Parsley Breakfast Potatoes
Recipe type: breakfast, brunch, side
Serves: 4 servings
  • 2 pounds red potatoes, cut into ½ inch cubes
  • 2 cloves minced garlic
  • 1 teaspoon dijon mustard
  • ¾ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 small lemon, halved
  • 3 tablespoons chopped fresh parsley leaves
  1. Preheat the oven to 425˚F.
  2. Toss the potatoes with the minced garlic, dijon mustard, kosher salt, pepper and olive oil. Spread in a single layer across two baking sheets. Roast in the oven for 30-40 minutes, tossing occasionally, until parts are golden brown. Squeeze juice from the lemon halves over the potatoes and stir to coat. Continue to bake for 3-4 minutes. Remove the potatoes from the oven, toss with the parsley, and season with additional kosher salt and lemon juice if desired.
Recipe by Spoon With Me at https://spoonwithme.com/lemon-parsley-breakfast-potatoes/