Description
This recipe features perfectly oven-roasted potatoes, seasoned with a zesty lemon-herb dressing and garnished with fresh parsley. The potatoes are crispy on the outside, tender on the inside, and bursting with vibrant flavors from garlic, rosemary, and a hint of red pepper flakes, making for an irresistible side dish suitable for any meal.
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 the oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ensure an even roast.
- Prepare and roast the potatoes: Toss the halved or quartered small potatoes with a drizzle of extra-virgin olive oil, sea salt, and freshly ground black pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet. Roast in the oven for 20 to 30 minutes, or until the potatoes are tender and golden brown around the edges. The exact timing will depend on the size and freshness of your potatoes.
- Make the dressing: While the potatoes roast, prepare the lemon-herb dressing by whisking together extra-virgin olive oil, lemon zest, fresh lemon juice, Dijon mustard, minced garlic, minced 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 cooked, remove them from the oven and drizzle the lemon-herb dressing over them. Gently toss to coat evenly, being careful not to break up the potatoes. Use as much dressing as desired, seasoning further with salt and pepper to taste.
- Garnish and serve: Sprinkle the roasted potatoes with finely chopped fresh parsley for a bright, fresh finish. Serve immediately as a delicious side dish to your favorite meal.
Notes
- Roasting time can vary depending on the size and freshness of the potatoes; check doneness by piercing with a fork.
- If you prefer more crispiness, you can flip the potatoes halfway through roasting for even browning.
- Fresh herbs such as thyme can be substituted for rosemary according to your taste preference.
- The dressing can be prepared ahead and stored in the refrigerator for up to 2 days.
- Serve warm for the best flavor and texture.
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 180
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
