This warm salad is brightened by the lemon.

Serves 8

1 large shallot, finely diced

zest of 1 lemon

2 tablespoons olive oil

2 lbs baby new potatoes

kosher salt & freshly ground black pepper, to taste

fresh Italian parsley, chopped

  1. Preheat oven to 425°F.
  2. Combine shallots, zest, and olive oil in a small bowl.
  3. Rinse potatoes and pat dry. Arrange on a parchment lined, rimmed baking sheet and drizzle with olive oil.
  4. Season generously with salt and pepper and toss to coat.
  5. Roast for 25 minutes and remove from oven.
  6. Drizzle shallot mixture over potatoes and toss to coat.
  7. Return to oven and roast 10 minutes more or until potatoes are easily pierced with a fork.
  8. Remove from oven.
  9. Sprinkle with chopped parsley. Serve warm.


Photography by Food by Abbey Stolfo | Styling by Viola Sutano | Photography by Meg Smith

Made it? Tell us about it–