Description
Crispy and flavorful oven roasted potatoes tossed with a zesty lemon-herb dressing. This easy side dish features tender golden potatoes with a delightful balance of fresh herbs, garlic, and a hint of spice, perfect for complementing 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 oven and prepare baking sheet: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Roast the potatoes: 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. Spread the potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20 to 30 minutes, stirring once halfway through, until the potatoes are tender inside and golden brown around the edges. Cooking time may vary depending on the size and freshness of the potatoes.
- Prepare the dressing: While the potatoes roast, whisk together the extra-virgin olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, fresh rosemary or thyme, red pepper flakes, sea salt, and freshly ground black pepper in a small bowl until well combined.
- Toss potatoes with dressing: When the potatoes are done roasting, transfer them to a serving bowl. Drizzle the lemon-herb dressing over the warm potatoes and gently toss to coat evenly. Use only as much dressing as desired.
- Garnish and serve: Sprinkle the dressed potatoes with finely chopped fresh parsley for a fresh finish. Adjust seasoning with additional salt and pepper if needed, then serve warm as a flavorful side dish.
Notes
- You can use any small potatoes such as baby Yukon Gold, red potatoes, or fingerlings.
- For crispier potatoes, avoid overcrowding the baking sheet to ensure even roasting.
- The dressing can be prepared ahead and refrigerated; toss just before serving.
- Substitute fresh thyme if you prefer over rosemary for a milder herb flavor.
- Adjust red pepper flakes amount to control the level of heat.
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 180
- Sugar: 1.5g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
