:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/phkoBT381IyERGPvPBpp/bc36b73b581320be07de526eaecae9.jpeg "Lemon Herb Oven Roasted Baby Potatoes")
Source: Pixabay: Anestiev
Lemon Herb Oven Roasted Baby Potatoes
This recipe for Lemon Herb Roasted Potatoes is a reliable go-to for Sunday family dinners.
Ingredients
- 11⁄2 kg of baby potatoes
- 1⁄4 Cup of good-quality olive oil
- 4 cloves of garlic, minced
- Zest and juice of one large lemon
- 2 tbls of freshly chopped rosemary
- 2 tbls of freshly chopped thyme
- Salt and pepper to taste.
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Directions
Preheat your oven to 400°F (200°C). This high temperature is crucial to achieve that golden, crispy exterior for the potatoes.
Rinse and quarter the baby potatoes. I find that keeping the skin on gives a nice rustic touch to the dish, but feel free to peel them if you prefer.
Toss these quartered potatoes in a large bowl along with the olive oil, minced garlic, lemon zest, and lemon juice. It's best to use fresh herbs and lemon for this recipe as they give the most flavor.
Sprinkle over the chopped rosemary and thyme. Season with a generous amount of salt and a couple of cracks of black pepper. Its important to season the potatoes well, as this is what flavours them through and through.
Toss the ingredients together until the potatoes are evenly coated.
Spread out the potatoes in a single layer on a baking sheet. Try not to overcrowd the baking sheet, or the potatoes will steam instead of roasting, leaving you with a less crispy outcome.
Roast in the preheated oven for about an hour, or until the potatoes are golden brown and crisp. Don’t forget to stir every 20 minutes or so to ensure even browning.
Once done, let them rest for a few minutes to allow the flavors to meld together before serving.
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