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- 2 pounds baby potatoes - 1/4 cup extra virgin olive oil - 2 tablespoons freshly squeezed lemon juice - Zest of 1 large lemon - 2 teaspoons garlic powder - 1 teaspoon smoked paprika - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - Sea salt and freshly cracked black pepper to taste - Fresh parsley for garnish When I make Crispy Lemon Herb Potatoes, I love using baby potatoes. They are small, tender, and perfect for roasting. You can easily find them at your local store. The olive oil brings a rich flavor. It helps the potatoes become golden and crispy in the oven. Fresh lemon juice and lemon zest add brightness. The lemon cuts through the richness of the oil. This balance makes every bite refreshing. Garlic powder and smoked paprika give depth to the taste. Together, they create a warm and inviting flavor. I add fresh herbs like rosemary and thyme for herbal notes. They enhance the dish and make it smell amazing. When it comes to seasoning, I always use sea salt and cracked black pepper. These bring out the flavors of the potatoes. For a final touch, I garnish with fresh parsley. It adds color and a hint of freshness. These ingredients come together to create a dish that is both simple and full of flavor. - Preheat your oven to 425°F (220°C). - Line a large baking sheet with parchment paper. - Take the baby potatoes and cut them in half. - Place the halved potatoes in a big mixing bowl. - Pour 1/4 cup of olive oil into the bowl. - Add 2 tablespoons of freshly squeezed lemon juice. - Zest one large lemon and add that to the bowl. - Sprinkle in 2 teaspoons of garlic powder. - Add 1 teaspoon of smoked paprika for a nice kick. - Add 1 tablespoon each of finely chopped rosemary and thyme. - Season with sea salt and freshly cracked black pepper. - Use your hands or a spatula to toss the potatoes well. - Make sure every piece is coated in the oil and spices. - Spread the potatoes evenly on the baking sheet. - Roast in the oven for 30-35 minutes. - Halfway through, flip the potatoes for even cooking. - Once golden and crispy, take them out and let them cool. - Garnish with chopped parsley for a fresh look. To get your Crispy Lemon Herb Potatoes just right, do not overcrowd the baking sheet. When potatoes sit too close together, they steam instead of roast. This makes them soft and not crisp. Spread them out in a single layer for the best results. I also suggest placing the baking sheet in the center of the oven. This position helps the heat circulate evenly around the potatoes. You can make these potatoes even tastier by adding more herbs or spices. Consider using dill or oregano for a twist. If you want a spicy kick, try adding red pepper flakes. You can also switch up the potato type. Yukon Golds or red potatoes work well, too, giving you a different texture and flavor. To check if your potatoes are done, look for a golden brown color. They should feel crisp on the outside but soft inside. I recommend roasting them at 425°F (220°C) for 30 to 35 minutes. Remember to give them a flip halfway through. This ensures every side gets that perfect crispy finish. {{image_4}} You can change the taste of Crispy Lemon Herb Potatoes easily. One fun way is to add cheese. Try grated Parmesan or a creamy feta. The cheese melts and gives a rich flavor. You can also mix in other vegetables. Bell peppers or zucchini can roast well with the potatoes. Just cut them into similar sizes to cook evenly. This adds color and extra taste to your dish. If you want a vegan version, swap out the cheese for nutritional yeast. It gives a cheesy flavor without dairy. You can also use extra lemon juice for more zing. For gluten-free needs, this recipe is already safe. All the ingredients are gluten-free. You can enjoy these crispy potatoes without worry. Crispy Lemon Herb Potatoes work well with many main dishes. They pair nicely with grilled chicken or fish. You can also serve them alongside a fresh salad. To present them creatively, use a big platter. Arrange the potatoes in a circle and sprinkle fresh parsley on top. You can also add lemon wedges for color and zest. This makes your meal look inviting and tasty! Store leftover potatoes in an airtight container. Place them in the fridge right after they cool. They will stay fresh for up to three days. If you want to enjoy them again, just reheat them in the oven or microwave. To freeze, let the potatoes cool completely first. Arrange them in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag. This helps prevent them from sticking together. When you're ready to eat, bake them directly from the freezer. They may take a bit longer to reheat. Stored in the fridge, these potatoes last about three days. In the freezer, they can stay good for up to three months. But for the best taste, try to eat them sooner. Keeping track of the dates will help you enjoy your crispy lemon herb potatoes at their best! Yes, you can use regular potatoes. Just cut them into smaller pieces. This helps them cook evenly. Baby potatoes have a thinner skin, which gives a nice texture. Regular potatoes might take a bit longer to cook. Aim for similar sizes for even cooking. To get crispy potatoes, follow a few steps: - Preheat your oven to 425°F (220°C). A hot oven helps with crispiness. - Don’t overcrowd the baking sheet. Give the potatoes space to roast. - Flip the potatoes halfway through cooking. This helps them brown on all sides. - Use enough oil. It creates a golden, crispy layer. Yes, you can use dried herbs. Use about one-third of the amount. Dried herbs are stronger, so less is more. If you want fresh flavor, try adding lemon zest or garlic. These will brighten up the dish. You can prep the potatoes ahead of time. Cut and coat them in oil and spices. Store them in the fridge for up to 24 hours. When ready, just roast them as usual. This makes meal time easy and quick! In this post, we covered how to make Crispy Lemon Herb Potatoes. You learned the key ingredients, like baby potatoes and zesty lemon juice. We walked through each step, from preparation to roasting. I shared tips to ensure crispiness and flavor. Remember, you can tweak ingredients for different tastes. Store extras wisely for later enjoyment. Whether for a meal or snack, these potatoes shine. Enjoy the fun of cooking and the joy of good food!

Crispy Lemon Herb Potatoes

Savor the flavors of crispy lemon herb potatoes, the perfect side dish for any meal! This simple recipe features baby potatoes tossed in olive oil, zesty lemon juice, and fragrant herbs for a deliciously crispy exterior and tender inside. Ready in just 45 minutes, these potatoes will elevate your dining experience. Click to discover how to make this easy and flavorful recipe that everyone will love!
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Ingredients
  

2 pounds baby potatoes, halved

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

Zest of 1 large lemon

2 teaspoons garlic powder

1 teaspoon smoked paprika

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

Sea salt and freshly cracked black pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper to prevent sticking.

    In a spacious mixing bowl, add the halved baby potatoes. Pour in the olive oil, followed by the freshly squeezed lemon juice and lemon zest, ensuring every potato is bathed in flavor.

      Add the garlic powder, smoked paprika, finely chopped rosemary, and thyme to the bowl. Generously season with sea salt and freshly cracked black pepper according to your taste preference.

        With your hands or a spatula, gently toss the potatoes to coat them thoroughly with the oil and the aromatic spices, making sure each piece is evenly dressed.

          Transfer the coated potatoes to the prepared baking sheet, arranging them in a single layer. Be careful not to overcrowd them, as this will help them crisp up beautifully.

            Place the baking sheet in the preheated oven, roasting the potatoes for 30-35 minutes. Halfway through, give them a gentle flip with a spatula to ensure even browning and crispiness. They should emerge golden brown and crispy on the outside while remaining tender inside.

              Once they are cooked to perfection, carefully remove the baking sheet from the oven and allow the potatoes to cool for a few minutes.

                To finish, garnish with a sprinkle of freshly chopped parsley for a vibrant touch before serving. Enjoy these warm as a delightful side dish!

                  Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4