This is for Mother's day - or because I love crispy potatoes. Either or. Love you mom!
Mint and Lemon Roast Potatoes
1 lb small potatoes
3 tbsp Mint and Lemon Sea Salt
1/4 cup Meyer Lemon Olive Oil
a pinch of black pepper
juice of one lemon
Preheat the oven to 375°.
Halve or quarter your potatoes, if you have any really tiny ones, leave them whole. Toss in a large casserole pan with the olive oil, salt and the black pepper. Spread out in a single layer.
Roast for about 40 minutes, stirring and flipping every 10 minutes.
Serve with a squeeze of lemon juice.
