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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 them with.

Garlicky Roasted Potatoes with Herbs

How to Make 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 them 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
Cook Time: 40 minutes
Course: Sides
Cuisine: American
Servings: 4
Author: Pam / For the Love of Cooking

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 them 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. 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!