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Garlicky Roasted Potatoes with Herbs

Garlicky Roasted Potatoes with Herbs

We had a cool and cloudy day today so I wanted to make a comforting, delicious, and healthy dinner.  I roasted a chicken and decided to roast some baby potatoes too.  I tossed the roasted potatoes in a garlic, lemon zest, and parsley mixture before serving.  They were simple and delicious – I especially loved the garlic flavor.  We all enjoyed the potatoes and they went really well with the herb roasted chicken I served (will post tomorrow).

Garlicky Roasted Potatoes with Herbs

Preheat the oven to 450 degrees.  Coat a baking dish with cooking spray.

Toss the baby potatoes a bit of cooking spray, thyme, sea salt, and freshly cracked pepper, to taste until well coated.  Place into the oven and roast for 35-40 minutes.

While the potatoes are roasting, heat a small skillet over medium heat.  Add the olive oil and minced garlic, cook, stirring constantly, for 1 minute.  Remove from the heat and pour into a small dish.  Set aside until the potatoes have finished roasting.

Once the potatoes are fork tender, remove from the oven.  Place the lemon zest and parsley into the bowl with the cooked garlic and mix until well combined.  Spoon the garlic mixture over the hot potatoes then toss to coat evenly.  Serve immediately.  Enjoy.

Garlicky Roasted Potatoes with Herbs

 

Garlicky Roasted Potatoes with Herbs

Garlicky Roasted Potatoes with Herbs

Prep Time: 5 minutes
Servings: 4

Ingredients

  • Cooking spray
  • 2 cups of baby potatoes
  • 1 tsp fresh thyme
  • Sea salt and freshly cracked pepper to taste
  • 2 tsp olive oil
  • 3 cloves of garlic minced
  • Zest from one lemon
  • 1 tbsp fresh parsley chopped

Instructions

  • Preheat the oven to 450 degrees. Coat a baking dish with cooking spray.
  • Toss the baby potatoes a bit of cooking spray, thyme, sea salt, and freshly cracked pepper, to taste until well coated. Place into the oven and roast for 35-40 minutes.
  • While the potatoes are roasting, heat a small skillet over medium heat. Add the olive oil and minced garlic, cook, stirring constantly, for 1 minute. Remove from the heat and pour into a small dish. Set aside until the potatoes have finished roasting.
  • Once the potatoes are fork tender, remove from the oven. Place the lemon zest and parsley into the bowl with the cooked garlic and mix until well combined. Spoon the garlic mixture over the hot potatoes then toss to coat evenly. Serve immediately. Enjoy.
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24 Comments

  1. I make these as well but start by steaming the potatoes for 10 minutes then smashing them flat before coating and roasting allowing the tots to have nice Carmelization!

  2. These look delicious I want them now lol Your photography is as good as your cookery I am impressed

  3. Love roasted potatoes.. and I’m sure with the garlic and herbs these were incredibly flavorful!! YUM!

  4. Nothing can beat garlic and new potatoes. I have been digging up some potatoes today, yum yum. Diane

  5. I love roasted potatoes. Those little fingerlings are delicious when cooked whole like this. I’m sure the garlic and herbs made them perfect. Have a great day, Pam!

  6. I will be dreaming of these potatoes, and a cool and cloudy day…those are hard to come by in AZ in the summer 🙂

  7. this looks absolutely delicious, something so simple, yet so tasty. i love garlic roasted potatoes.. heaven!

  8. Mmmm I have some red bliss potatoes that could use this same treatment.

  9. I usually roast them with garlic but have never given potatoes this treatment. What a good idea. I’ll try that this week. Thanks for sharing!

  10. You had me at garlicky potatoes…these sound amazing! And I’m not even a big potato lover!