Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt (use less if your preserved lemons are very salty)
- 1/2 teaspoon freshly cracked black pepper
- 1 medium preserved lemon (rind only), finely minced
- 2 cloves garlic, minced
- 1/4 cup fresh flat-leaf parsley, chopped
- 1/2 teaspoon red pepper flakes (optional for heat)
Instructions
- Place your potato chunks in a large pot and cover them with cold salted water. Bring the pot to a boil over high heat. Once boiling, reduce the heat and simmer for about 5 to 7 minutes. You want the exterior to be soft but the centers to remain firm. Drain the potatoes in a colander and let them steam dry for two minutes. Shake the colander vigorously to roughen up the edges; these fuzzy bits create the ultimate crunch once roasted.
- Preheat your oven to 425°F (220°C). Transfer the parboiled potatoes to a large rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss well to ensure every piece is coated. Spread the potatoes in a single layer, ensuring they have plenty of space. Roast for 35 to 40 minutes, flipping them halfway through, until they are deep golden brown and exceptionally crispy.
- While the potatoes are hot and fresh out of the oven, transfer them to a mixing bowl. Immediately toss them with the minced preserved lemon rind, minced garlic, and red pepper flakes. The residual heat from the potatoes will mellow the raw garlic just enough. Add the fresh parsley and toss one last time. Serve immediately while the texture is at its peak.
- Cook Time: 60 minutes