Lemon And Parsley Potatoes - cooking recipe

Ingredients

6 medium sized potatoes, use an all-purpose potato suitable for baking
2 tablespoons olive oil
2 tablespoons flat leaf parsley, finely chopped
2 lemons, zest of- finely grated
salt
black pepper, freshly ground

Preparation

Preheat oven to 180\u00b0C 350\u00b0F and line a baking tray with baking paper.
Peel the potatoes and cut them into 2.5 cm / 1 inch pieces.
Parboil th epotatoes in a large saucepan of boiling salted water, over high heat for 3 minutes. Drain the potatoes and pat them dry with paper towel or a clean teatowel.
Brush the oil over the potato chunkc and then season with salt and freshly ground black pepper. Place on a baking tray and bake for 20 minutes.
Combine the parsley and lemon zest. Sprinkle over the potatoes after the 20 minutes cooking time and bake the potatoes for a further 15 minutes, or until the potato is golden and tender.