Natalie sent this recipe to me a while ago after stumbling upon it on 101 Cookbooks along with a message saying “ohhhh, we must make these soon!” So 3 months later we finally got around to make them, and as soon as we tasted one from the oven we wished we hadn’t waited so long to make them! These little guys have made it to the top of my list of favorite potato dishes (and I looove potatoes). The fresh squeezed lime juice and zest adds a fresh and tangy kick and the black pepper adds a little spice. Be forewarned that you won’t want to stop eating these…so be sure to make plenty!

Ingredients

1 1/2 pounds small potatoes, cut into wedges
3 Tablespoons extra virgin olive oil
sea salt
freshly ground pepper
1 lime
1/3 cup grated parmesan cheese (optional)

Directions

Preheat oven to 400 degrees

In a medium bowl toss the potato wedges with the olive oil, a few big pinches of sea salt and some fresh ground pepper. Spread the potatoes on a baking sheet and place in the oven for 30-35 minutes, tossing the potatoes with a metal spatula half way through.

While the potatoes are baking, zest the entire lime and cut it in half.

When the potatoes are cooked through, remove them from the oven, taste, and adjust the seasoning. Add more salt and LOTS of pepper. Squeeze juice from lime over potatoes and sprinkle with zest and if using, parmesan. Serve and enjoyyyy!

Yields 4 – 6 servings

Recipe adapted from 101 Cookbooks.