Description
This recipe features crispy oven roasted potatoes tossed in a zesty lemon and herb dressing. Perfect as a flavorful side dish, these potatoes are golden brown with a tender interior, enhanced by fresh rosemary, garlic, and a hint of red pepper flakes for a subtle kick.
Ingredients
Scale
Potatoes
- 2 pounds small potatoes, halved or quartered
- Extra-virgin olive oil, for drizzling
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Finely chopped fresh parsley, for garnish
Dressing
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 tablespoon minced fresh rosemary or thyme
- ¼ teaspoon red pepper flakes
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toss Potatoes with Oil and Seasoning: In a large bowl, toss the halved or quartered potatoes with extra-virgin olive oil, sea salt, and freshly ground black pepper until evenly coated.
- Roast Potatoes: Spread the potatoes evenly on the prepared baking sheet. Roast in the preheated oven for 20 to 30 minutes, or until the potatoes are tender inside and golden brown around the edges. The exact time will depend on the size and freshness of your potatoes.
- Prepare Dressing: While the potatoes roast, whisk together the extra-virgin olive oil, lemon zest, fresh lemon juice, Dijon mustard, minced garlic, minced fresh rosemary or thyme, red pepper flakes, sea salt, and freshly ground black pepper in a small bowl.
- Toss Potatoes with Dressing: Once the potatoes are done, transfer them to a serving bowl. Drizzle the prepared dressing over the cooked potatoes and gently toss to coat. You may not need all the dressing; adjust seasoning with additional salt and pepper to taste.
- Garnish and Serve: Sprinkle the roasted potatoes with finely chopped fresh parsley and serve warm.
Notes
- For extra crispiness, avoid overcrowding the baking sheet when roasting potatoes.
- You can substitute rosemary with thyme or your favorite fresh herb.
- Use red potatoes, baby Yukon golds, or fingerlings for best texture.
- Adjust red pepper flakes according to your spice preference.
- These potatoes can be served as a side dish for grilled meats, poultry, or alongside a fresh salad.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1.5g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
