There’s a special place in my heart for recipes that are not only delicious but also simple to prepare. One such recipe is Lemon Herb Roasted Potatoes. This dish has become a staple in my household, not just for its vibrant flavors but for the memories it brings. I first encountered a variation of these potatoes during a family gathering in Greece. Surrounded by the Mediterranean Sea, we enjoyed meals that were fresh, flavorful, and infused with local herbs. Inspired by that trip, I brought a piece of Greece back home with me, and ever since, this dish has graced our dinner table on numerous occasions.
What I love about Lemon Herb Roasted Potatoes is their versatility. You can serve them as a side dish with roasted chicken or grilled fish, or enjoy them on their own with a side of Greek yogurt or tzatziki. The tanginess of the lemon combined with the earthiness of the herbs creates a delightful contrast that tantalizes the taste buds.
When preparing this dish, I sometimes like to add a twist by using a mix of butter and olive oil. This combination adds a rich, buttery flavor that pairs wonderfully with the lemon and herbs. Another variation I enjoy is using different types of potatoes, such as Yukon Gold or red potatoes, which provide a slightly different texture and flavor. Additionally, if you’re a garlic lover like me, feel free to add more garlic cloves to the mix. Roasted garlic has a sweet, caramelized taste that complements the potatoes beautifully.
One handy tip for this recipe is to make sure your baking pan is well preheated. This ensures that the potatoes start cooking immediately upon contact, helping them achieve that perfect golden brown exterior without sticking to the pan. Also, don’t skip the step of letting the potatoes absorb the lemon juice before roasting. This allows the potatoes to soak up that fresh citrus flavor, making each bite a burst of lemony goodness.
Whether you’re preparing a family dinner or hosting friends, Lemon Herb Roasted Potatoes are sure to be a hit. Their simplicity, combined with robust flavors, makes them a crowd-pleaser every time. So next time you’re looking for a side dish that’s both easy and impressive, give this recipe a try. Your taste buds, and your guests, will thank you!
How to Make Lemon Herb Roasted Potatoes
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Ingredients
- Juice from one lemon
- 1/4 to 1/3 cup olive oil (or a mix of olive oil and butter)
- 1 1/2 tablespoons dried herbs (oregano, thyme, and rosemary work well)
- 6-8 large russet potatoes, peeled and cut into 1 1/2 to 2-inch pieces
- 1/2 teaspoon coarse black pepper
- 1 garlic bulb, separated into about 4 pieces, optional
- 1/2 teaspoon sea salt
Directions
- Parboil the potato chunks in salted water for 3-4 minutes.
- While the potatoes are parboiling, preheat a baking pan in the oven at 375°F. This ensures the pan is hot enough to prevent sticking.
- Drain the potatoes and let them sit for 5 minutes. Toss them with lemon juice, allowing them to absorb the flavor.
- Mix the potatoes with sea salt, black pepper, dried herbs, garlic pieces, and olive oil.
- Place the seasoned potatoes, garlic, and oil into the preheated baking pan. They should sizzle upon contact.
- Roast for 60-75 minutes, turning every 20 minutes until golden brown. Shake the pan after the first 10 minutes to prevent sticking. Remove the garlic if it cooks faster than the potatoes.
FAQs:
Can I use different types of potatoes for this recipe?
Yes, you can use Yukon Gold or red potatoes instead of russet potatoes. These varieties will give a slightly different texture but will still be delicious.
What other herbs can I use if I don’t have oregano, thyme, and rosemary?
If you don’t have oregano, thyme, and rosemary, you can use other herbs like basil, sage, or parsley. Fresh herbs can also be substituted for dried herbs, but remember to adjust the quantities.
How can I ensure my potatoes turn out crispy?
To ensure crispy potatoes, make sure the baking pan is preheated, do not overcrowd the pan, and toss the potatoes every 20 minutes to ensure even roasting.
Can I prepare these potatoes in advance?
Yes, you can parboil the potatoes and mix them with lemon juice and seasonings a few hours in advance. Keep them covered in the refrigerator until you are ready to roast them.
Is it necessary to use garlic in this recipe?
No, the garlic is optional. It adds flavor but the potatoes will still be delicious without it. If you prefer, you can use garlic powder instead of fresh garlic.
What can I serve with these roasted potatoes?
These roasted potatoes pair well with a variety of main dishes such as roasted chicken, grilled steak, or baked fish. They also make a great side dish for a vegetarian meal.
Lemon Herb Roasted Potatoes
Ingredients
- 6-8 large russet potatoes peeled and cut into 1 1/2 to 2-inch pieces
- juice from one lemon
- ¼ to 1/3 cup olive oil or a mix of butter and olive oil is also great
- ½ tsp sea salt
- ½ tsp coarse black pepper
- 1 1/2 tbsp dried herbs oregano, thyme, and rosemary work well
- 1 garlic bulb separated into about 4 pieces, optional
Instructions
- In salted water, parboil the potato chunks for approximately 3-4 minutes.
- While the potatoes parboil, preheat a baking pan in a 375°F oven. Ensure the pan is adequately heated to help prevent the potatoes from sticking.
- Drain the parboiled potatoes and let them sit for 5 minutes. Toss the potatoes with the lemon juice, allowing them to absorb it thoroughly.
- Combine the potatoes with the salt, pepper, herbs, garlic pieces, and olive oil.
- Place the seasoned potatoes, garlic, and oil into the preheated baking pan. The potatoes should sizzle upon contact, indicating they won't stick.
- Roast the potatoes for about 60-75 minutes, or until they achieve a golden brown color, turning them every 20 minutes. Shake the pan after the first 10 minutes to ensure the potatoes aren't sticking. Remove the roasted garlic if it cooks faster than the potatoes.
