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.