There’s a subtle shift of seasons happening here.

One minute I’m obnoxiously cursing the heat and demanding an ice cream cone in hand at-all-times, the next I’m tucking my arms through a lightly knitted cardigan and slowly strutting though the streets sipping on hot tea. Change is in the air.

Summer certainly hasn’t packed it’s bags and hitched a ride out of town just yet. But the air is cooler, and the sweeping seductive breeze graciously flowing through my window provides me with enough encouragement to crank my oven a little higher than I’ve dared to do so most of the season and get roasting. I welcome the season of roasting with nothing less than butter and love. Easy roasted potatoes with lemon-parsley butter make it easy 😉

This roasting voyage was all about the potatoes.

Potatoes! They’re a glorious thing. They’re cheap, hearty, and with very little fuss they transform into buttery bites of perfection. I’m grateful for spuds of all shapes and sizes.

Let’s talk roasting. You know it’s amazing, right? You know that it makes vegetables taste like candy. And yes, it makes the room a little hotter when cranked up high. But life is all about give and take. Give yourself an hour in the other room while these little potatoes get crisp and gorgeous, and take away a dish ready to be devoured.

Roasted Potatoes with Lemon-Parsely Butter – Baker by Nature

For the potatoes:

4  pounds small red potatoes, washed and cut into 2 inch cubes

2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon cracked black pepper

1 clove garlic, skin on

Place cut potatoes in a large pot of cold, salted water, and bring to a boil. Let the potatoes cook for 10 minutes, then drain and cool until dry (about 10 minutes).

Preheat oven to 400 degrees. Line a baking pan with parchment paper, set aside. In a large bowl toss the potatoes with the olive oil, salt and pepper, and spread into an even layer on the prepared pan (put the un-peeled clove of garlic on the pan as well). Roast for about 40 minutes (remove the garlic clove after 5 minutes of roasting; you’ll use this in your butter).

While they’re roasting, make your butter!

Butter:

1/4 cup unsalted butter, softened

1 tablespoon lemon zest

1/4 cup parsley, very finely chopped

1 clove garlic (roasted with the potatoes, take out after 5 minutes in the oven)

In a small mixing bowl gently combine softened butter, lemon zest, roasted garlic, and parsley until well combined.

When the potatoes are done roasting, transfer them to a large bowl and stir in the lemon-parsely butter. Add salt and pepper to taste, and enjoy!