1. Cut the potatoes into wedges by slicing them in half lengthwise, then cutting each half into wedges.

2. Preheat the oven to 425°F (220°C). Drizzle 2 tbsp olive oil onto a sheet tray. Place the potatoes on the sheet tray, evenly with one skin-side down.

3. Roast the potatoes for 25-35 minutes, flipping to the other cut side after 20 minutes. They're ready when a fork can easily pierce through, and each cut side is dark brown (see note 1).

4. While the potatoes are roasting, prepare the parsley-lemon vinaigrette. In a blender or food processor, combine the zest and juice of 1 lemon, 2 cups of packed flat-leaf parsley, 2 tablespoons of olive oil, 1 teaspoon of Dijon mustard, 2 peeled garlic cloves, 1 teaspoon of fresh thyme leaves, ½ teaspoon of salt, and a few grinds of fresh black pepper. Blend until well combined. Taste and adjust for salt and pepper. (see note 2, 3, 4)

5. Once the potatoes are roasted, transfer them to a serving dish and drizzle 3/4 of the parsley-lemon vinaigrette over the top. Toss gently to coat the potatoes evenly. Add more vinaigrette as desired.

NOTES:

1. The potatoes are ready to flip once they release easily from the pan. If you're struggling, let them roast for a little while longer.

2. I like to zest my citrus using a vegetable peeler. Make sure you’re not getting any of the white pith in your peels!

3. Add a tbsp of water at a time as needed if your vinaigrette isn’t blending well.

4. The vinaigrette tastes better as it sits! You can make the vinaigrette up to a day in advance and mix them with the potatoes right before serving.