Roasted Potatoes With Lemon Salt

• 4 1/2 lb medium (3-inch) yellow-fleshed potatoes such as Yukon Gold
• 1/3 cup extra-virgin olive oil
• 6 garlic cloves, halved
• 1/4 teaspoon table salt
• 1 tablespoon finely grated fresh lemon zest
• 2 teaspoons flaky sea salt, such as Maldon, or kosher salt

1. Put oven rack in lower third of oven and preheat oven to 425u0b0F.
2. Peel potatoes and quarter. Parboil potatoes in a 5- to 6-quart pot of
3. 5 minutes, then drain in a colander and let stand in colander 5 minutes.
4. Transfer potatoes to a 17- by 12-inch shallow baking pan and toss with oil, garlic, and table salt. Roast, stirring and turning once halfway through cooking, until golden brown, 20 to 25 minutes.
5. Transfer potatoes and garlic to a large bowl, then sprinkle with zest and sea salt and toss well.

yellowfleshed potatoes, extravirgin olive oil, garlic, salt, lemon zest, salt

Taken from www.epicurious.com/recipes/food/views/roasted-potatoes-with-lemon-salt-231661 (may not work)