Description
A flavorful and crispy side dish featuring golden roasted potatoes tossed in garlic, herbs, and olive oil – a true taste of the Mediterranean.
Ingredients
Scale
- 2 pounds of small potatoes (Yukon Gold or fingerling), halved
- 3 tablespoons of extra-virgin olive oil
- 4 cloves of garlic, minced
- 1 tablespoon of fresh rosemary, chopped
- 1 tablespoon of fresh thyme, chopped
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- Juice of 1 lemon
- Optional: 1 teaspoon of smoked paprika
- Optional: 1/4 cup of grated Parmesan cheese
- Optional: Chopped parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Wash and dry potatoes thoroughly. Cut in half.
- In a large bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
- Add potatoes and toss until evenly coated.
- Spread potatoes in a single layer on the baking sheet.
- Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
- Remove from oven and drizzle with lemon juice.
- Toss lightly and garnish with parsley or Parmesan if desired.
Notes
For maximum crispiness, dry potatoes well and avoid overcrowding the baking sheet. Use high-quality olive oil for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted potatoes, Mediterranean, side dish, vegan, gluten-free