Description
A vibrant and delicious dish made with plump spring baby potatoes, fresh herbs, and zesty lemon.
Ingredients
Scale
- 1.5 lbs Spring Baby Potatoes
- 3 tablespoons Olive Oil
- 4 cloves Garlic, minced
- 1/4 cup Fresh Herbs, chopped
- Salt and Pepper, to taste
- Zest of 1 Lemon
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the baby potatoes thoroughly under cool water and cut them in half.
- In a large mixing bowl, combine the halved potatoes, olive oil, minced garlic, salt, and pepper. Toss to coat.
- Line a baking sheet with parchment paper and spread the potatoes in a single layer, cut sides down.
- Roast in the oven for 25-30 minutes, shaking the baking sheet halfway through.
- Once fork-tender and golden, remove from the oven and toss with fresh herbs and lemon zest.
Notes
Serve warm, optionally with a sprinkle of extra herbs and a squeeze of lemon. Pairs well with grilled meats or seafood.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: spring potatoes, baby potatoes, roasted potatoes, vegan recipe, healthy side dish