French fries are the automatic side when it comes to kids menus.
As parents it takes an unimaginable amount of willpower not to snag a few fries or even more than that.
This is a big challenge with our five-year-old who doesn’t like French fries or any potato besides the occasional bag of chips. That means there can be a lot on this plate!
It’s probably a good thing that he would order fruit before fries if that’s a side option.
But I was still curious why he’s not into fries. We had a conversation about it, and he told me it’s because fries are made of cheese.
Where would he come up with that?
I explained that they’re actually potatoes, and we had a good laugh about the whole thing. It’s become one of our inside jokes.
I’m still working on getting him to try oven-roasted potatoes in any form because I think he would really like them if he gave spuds a change.
He’s said no to my oven-fries and roasted sliced potatoes.
One day he will come around and take after his mom and dad, eating potatoes straight off the sheet pan. Then I will remind him he once thought they were actually cheese.
For now, I will save the potatoes for us adults.
I love all the different shapes, sizes and varieties of potatoes at the farmers market right now.
After my Sunday morning shopping spree, I made lemon roasted fingerling potatoes.
I halved the potatoes and tossed them in lemon juice, olive oil, salt and pepper.
How to Get Lemon Roasted Fingerling Potatoes Perfectly Golden Brown
Then I put them cut-side down on the sheet pan. This is the same technique I use for my tomato pesto potato salad because they turn out deep golden brown.
For good measure, I scattered sprigs of fresh rosemary over the potatoes.
Once they finished roasting, I added more fresh lemon juice and sprinkled on chopped parsley and more salt and pepper.
I love the citrusy flavor of these lemon roasted fingerling potatoes!
Lemon Roasted Fingerling Potatoes
- Prep Time: 5 minutes
- Cook Time: 40-45 minutes
- Total Time: 45-50 minutes
2 pounds fingerling potatoes, halved lengthwise
Juice of 1 lemon
1 tablespoon olive oil
1 teaspoon kosher salt plus more for serving
1/2 teaspoon black pepper plus more for serving
5 sprigs fresh rosemary
1 tablespoon chopped parsley
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Toss the potatoes with half the lemon juice, olive oil, salt and pepper. Arrange cut-side down on the sheet pan. Scatter the rosemary sprigs on top.
Roast the potatoes until golden brown and tender when pierced with a knife, about 40-45 minutes.
Toss the potatoes in the remaining lemon juice and parsley. Season with salt and pepper to taste before serving.