Herb Roasted Potatoes Recipe
These herb roasted potatoes are the perfect side dish for just about any meal. They are crispy on the outside, chewy on the inside, and perfectly seasoned with fresh garlic, thyme, and lemons.
Servings: 8 people
Calories: 160kcal
Ingredients
- 3 pounds baby red potatoes cut into 1" pieces
- 1/4 cup avocado oil
- 1 teaspoon salt (divided)
- 1/8 teaspoon black pepper
- 3 cloves garlic minced
- 2 teaspoons thyme chopped
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, add the potatoes and drizzle with the avocado oil. Toss the potatoes until evenly coated, then sprinkle with about 1/2 teaspoon of salt and the pepper, toss again and spread onto a sheet tray in a single layer.
- Bake for about 20 minutes, or until the edges of the potatoes begin to brown. Using a spatula, turn the potatoes and cook for another 20 minutes, or until the other side has begun to brown.
- While the potatoes are baking, place the minced garlic into a small bowl and add the remaining 1/2 teaspoon of salt. Take a sharp knife and scrape the blade over the garlic and salt mixture until it makes a paste.
- Once the potatoes have almost finished roasting, remove from the oven and sprinkle them evenly with the garlic and salt mixture, fresh thyme, lemon juice and lemon zest. Return to the oven and roast for another 8-10 minutes, or until fork-tender.
- Remove from the oven, and transfer to a serving bowl. Enjoy!
Notes
Storing leftovers: store leftover potatoes in an airtight container in the fridge for up to 3 days.
Reheating: reheat in a preheated 350 degree oven for about 10 minutes, or until warm.
Nutrition
Calories: 160kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Sodium: 162mg | Potassium: 707mg | Fiber: 4g | Vitamin A: 10IU | Vitamin C: 20.4mg | Calcium: 53mg | Iron: 5.5mg