I usually keep a little net bag of small potatoes around, since they are easy to roast for a worknight dinner. Or I’ll roast them on Sunday, and use them up during the week.
Usually I toss them with olive oil, garlic, and rosemary, but this time I tried something different, lemon zest and thyme (and olive oil, of course). I even had parsley on hand for a change, to sprinkle on them at the end, and they were delicious.
That night, I had them with broiled salmon (and peas I think). Later in the week, I used them up with other things. These were the little buttery yellow-fleshed potatoes, and that creamy texture seemed perfect with the lemon. I peeled the rind and slivered it with a knife, as I thought grating it on my microplane would result in bits of peel that were too thin to hold up to the roasting (at 350 for about 45 minutes I think). Once they were done, you still knew there was lemon rind in there.