This fresh take on classic French roasted potatoes brings a zesty Italian gremolata-style topping that will leave your mouth watering for more. The zing of the lemon-parsley topping gives these potatoes, reading in about an 1 hour, their incredible flavor. Slice the potatoes evenly for the best results. If time is tight, substitute baby potatoes, but halve them so the lemon mixture has a place to adhere. Pair these with a roasted whole chicken and some quickly sauteed asparagus spears for a guest-worthy meal. Make it a fish dinner with some Ahi or Bluefin tuna steaks and some wilted Swiss chard.
Preheat the oven to 425°F. Arrange oven racks in the top half of the oven. Line 2 baking sheets with parchment paper (or use two baking sheets coated with cooking spray).
Peel potatoes and slice horizontally into 1/3-inch-thick slices; place on prepared baking sheets. Drizzle potatoes with oil and gently toss to coat (use your hands to rub oil onto both sides of slices); season to taste with salt and pepper. Arrange potatoes in a single layer and roast until browned on the bottom, about 25 minutes. Flip potatoes and rotate baking sheets; roast until browned on the other side, about 25-30 minutes more (you can season this side with salt and pepper too if desired).
Meanwhile, in the bottom of a large serving bowl, combine parsley, lemon zest, and garlic. Add cooked potato slices; gently toss.
