– **Title**: Lemon Herb Roasted Potatoes
– **Ingredients**:
– 2 pounds baby potatoes, halved
– 1/4 cup olive oil
– 2 tablespoons fresh lemon juice
– 1 tablespoon lemon zest
– 3 cloves garlic, minced
– 1 tablespoon fresh rosemary, chopped
– 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper. Whisk together until well mixed.
3. Add the halved baby potatoes to the bowl and toss until they are evenly coated with the herb mixture.
4. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or a silicone mat.
5. Roast in the preheated oven for about 25-30 minutes, or until the potatoes are golden brown and crispy, flipping halfway through for even cooking.
6. Remove from the oven and let cool slightly. Adjust seasoning if necessary.
7. Garnish with chopped fresh parsley and serve warm. Enjoy!
Key Ingredients & Substitutions
Baby Potatoes: These are perfect for roasting since they’re small and tender. If you can’t find them, any potatoes like Yukon Gold or red potatoes would work well. Just chop them into smaller pieces for even cooking.
Olive Oil: This is great for roasting as it adds a nice flavor. If you want to switch things up, you can use avocado oil or even melted coconut oil. Just keep in mind, coconut oil has a different taste!
Lemon: Fresh lemon gives the best flavor, but if you’re in a pinch, bottled lemon juice is okay too. The zest adds freshness, so don’t skip it! You can use the zest of another citrus like lime if you prefer that flavor.
Herbs: Fresh herbs are lovely, but dried herbs like thyme and rosemary do the job too. If you have Italian seasoning, that’s a great substitute to add a mixed herb flavor!
How Do You Get the Potatoes Crispy on the Outside and Tender on the Inside?
The key to crispy roasted potatoes is both the preparation and the cooking technique. Here’s how to get the best results:
- Preheat your oven to ensure they start cooking at a high temperature right away.
- Spread the potatoes in a single layer on the baking sheet, which helps them cook evenly and form a crispy crust.
- Toss them halfway through roasting to ensure all sides get golden brown. This is a crucial step!
- Let them cool slightly after roasting. This allows the outside to firm up a bit and adds to the crispiness.
How to Make Lemon Herb Roasted Potatoes?
Ingredients You’ll Need:
- 2 pounds baby potatoes, halved or quartered
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30-35 minutes to roast in the oven. In total, you’re looking at around 45 minutes to enjoy these delicious potato bites!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This way, it will be hot and ready for roasting your potatoes when you finish prepping.
2. Make the Herb Mixture:
In a large mixing bowl, combine the olive oil, fresh lemon juice, lemon zest, garlic powder, dried thyme, dried rosemary, salt, and pepper. Stir everything together until it’s well mixed. This will be the flavorful coating for your potatoes!
3. Coat the Potatoes:
Add the halved or quartered baby potatoes to the bowl with the herb mixture. Use your hands or a spatula to toss the potatoes well until they’re evenly coated with all that yummy flavor. Make sure every piece gets some of that goodness!
4. Prepare for Roasting:
Line a baking sheet with parchment paper for easy clean-up. Spread the coated potatoes out in a single layer on the baking sheet. Try not to overcrowd them—this helps them get crispy!
5. Roast the Potatoes:
Place the baking sheet in the preheated oven and roast the potatoes for about 30-35 minutes. Remember to toss them halfway through the cooking time for even browning. You want them nice and golden brown and crispy all over!
6. Garnish and Serve:
Once the potatoes are done roasting, take them out of the oven and let them cool slightly. Then, sprinkle the fresh chopped parsley over the top for a pop of color and freshness. Serve with lemon wedges on the side to squeeze over the potatoes if you’d like. Enjoy your Lemon Herb Roasted Potatoes!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes work great, you can use other varieties like Yukon Gold or red potatoes. Just make sure to cut them into similar sizes to ensure even cooking. You may need to adjust the cooking time slightly depending on the size of the pieces.
Can I Prepare the Potatoes in Advance?
Yes, you can prep the potatoes ahead of time! Toss them with the olive oil and seasonings, then cover and refrigerate for up to 24 hours before roasting. When you’re ready to cook, just take them out of the fridge and let them sit for about 15-20 minutes to come to room temperature before roasting.
How to Store Leftover Roasted Potatoes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and heat in a preheated oven at 375°F (190°C) for about 10-15 minutes until warmed through and crispy again.
Can I Add Other Vegetables to This Recipe?
Definitely! Feel free to add other veggies like carrots, bell peppers, or zucchini. Just ensure they have a similar cooking time to the potatoes; otherwise, chop them accordingly or add them to the baking sheet at different times for even roasting.
