Instructions

• Preheat the oven to 375°F (190°C).
• Cut the 3 lbs red-skinned potatoes into pieces of similar size: quarter large potatoes or halve small ones. Pat the pieces dry with a towel.
• Zest the 1 lemon. Put most of the zest into a large mixing bowl and set aside a small amount of zest for garnish.
• Remove the leaves from the 3 sprigs of fresh rosemary and finely chop the leaves.
• In the large mixing bowl with the potato pieces, add 1/4 cup olive oil, 6 cloves garlic (minced), the chopped rosemary, 1 tablespoon sea salt, and 1 teaspoon freshly ground black pepper. Toss everything until the potato pieces are evenly coated.
• Spread the coated potatoes in a single layer on a baking sheet (do not overcrowd).
• Roast in the preheated oven for 35 to 40 minutes, turning or shaking the baking sheet once about halfway through cooking, until the potatoes are tender inside and crispy on the outside. If you prefer them extra-crispy, roast up to an additional 15 minutes.
• Remove the potatoes from the oven, transfer to a serving dish, sprinkle the reserved lemon zest over them, and garnish with grated Parmesan cheese before serving.