Description
Oven Roasted Potatoes are a simple yet flavorful side dish featuring tender, golden-brown potatoes roasted to perfection and tossed in a zesty lemon-herb dressing. This easy recipe uses fresh rosemary, garlic, and a hint of red pepper flakes to elevate the potatoes, finished with a sprinkle of fresh parsley for a burst of color and freshness.
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: Preheat your oven to 425°F and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Potatoes: Toss the halved or quartered potatoes with a generous drizzle of extra-virgin olive oil, sea salt, and freshly ground black pepper, coating them evenly. Spread the potatoes in a single layer on the prepared baking sheet to promote even roasting.
- Roast Potatoes: Roast in the preheated oven for 20 to 30 minutes, until potatoes are tender when pierced with a fork and golden brown around the edges. Roasting time may vary slightly depending on potato size and freshness.
- Make Dressing: While the potatoes roast, whisk together the dressing ingredients in a small bowl: extra-virgin olive oil, lemon zest, fresh lemon juice, Dijon mustard, minced garlic, minced fresh rosemary or thyme, red pepper flakes, sea salt, and freshly ground black pepper.
- Toss Potatoes with Dressing: Once roasted, transfer the potatoes to a serving bowl. Drizzle the lemon-herb dressing over the warm potatoes and gently toss to coat. You might not need all the dressing, so add gradually and adjust seasoning with more salt and pepper if needed.
- Garnish and Serve: Sprinkle finely chopped fresh parsley over the potatoes for a fresh, vibrant finish. Serve immediately while warm.
Notes
- Use small, evenly sized potatoes for uniform roasting and texture.
- You can substitute fresh thyme for rosemary if preferred.
- Adjust red pepper flakes to control the level of spiciness.
- For a crispier texture, avoid overcrowding the baking sheet.
- This dish pairs well with roasted meats, grilled chicken, or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1/4 of recipe (approximately 180g)
- Calories: 200 kcal
- Sugar: 1.5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
