Heat your oven to 425 degrees. Leave the skin on those little potatoes — that's where the flavor lives. Cut any bigger ones in half so everything cooks evenly.
Toss the potatoes in a roasting pan with the olive oil and smashed garlic. Season well with salt and pepper — be generous, the potatoes can take it. (Don't peel the garlic completely. Leave some skin on so it doesn't burn.)
Roast for 35 to 40 minutes, giving the pan a good shake halfway through. You want them golden and crispy on the outside, tender inside when you poke them with a fork.
When they come out of the oven, squeeze that lemon juice over everything while they're still hot. Scatter the cilantro on top, toss gently with a wooden spoon, and bring them to the table.
Save this recipe to your collection
Sign up free
Comments