Herb-Infused Roasted Red Potatoes

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 4
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Herb-Infused Roasted Red Potatoes are a simple yet flavorful side dish that perfectly complements any meal. With fresh herbs and a hint of lemon zest, these potatoes are crispy on the outside and tender on the inside, making them a delightful addition to your dinner table.

Ingredients for Herb-Infused Roasted Red Potatoes

Red potatoes have a creamy texture that holds up well to roasting. Olive oil helps crisp up the potatoes while adding a subtle richness. Fresh herbs like rosemary, thyme, and parsley bring a fragrant and earthy aroma. Garlic adds a punch of flavor that enhances the overall dish. Salt and black pepper season the potatoes perfectly, while smoked paprika introduces a hint of smokiness. Finally, lemon zest brightens the flavors, lending a fresh note to the dish.

Tips & Tricks

  • Cut the potatoes uniformly to ensure even cooking.
  • For extra crispiness, make sure the potatoes are dry before tossing them in the herb mixture.
  • If you prefer a stronger garlic flavor, add more minced garlic to taste.

Serving Suggestions

These roasted potatoes are a wonderful companion to grilled meats like steak or chicken. They also pair well with a fresh salad or steamed vegetables for a balanced meal. For an extra touch, sprinkle some grated Parmesan cheese over the potatoes just before serving.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can substitute with dried herbs. Use about one-third of the fresh amounts, as dried herbs are more concentrated.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet for best results.

Herb-Infused Roasted Red Potatoes Recipe Walkthrough

Preheat your oven to 400°F (200°C). While it's warming up, line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup a breeze.

In a large bowl, mix together the olive oil, rosemary, thyme, parsley, garlic, salt, black pepper, smoked paprika, and lemon zest. This aromatic mixture will coat the potatoes and infuse them with flavor as they roast.

Add the quartered potatoes to the bowl. Using your hands or a spatula, toss them around until every piece is well-coated with the herb mixture. This ensures even flavor distribution.

Spread the potatoes out on the prepared baking sheet in a single layer. This is key for achieving that perfect crispness; overcrowded potatoes tend to steam rather than roast.

Roast the potatoes in the oven for 35-40 minutes. Flip them halfway through to ensure even browning on all sides. You'll know they're done when they're golden brown and crispy.

Once cooked, remove the potatoes from the oven and let them cool slightly before serving. This short rest allows them to firm up a bit more, enhancing their texture.

Why You'll Love This Recipe

  • Quick prep: Ready for the oven in just 10 minutes.
  • Packed with flavor: Fresh herbs and lemon zest add brightness.
  • Perfectly crispy: Achieve the ideal texture every time.
  • Versatile side dish: Pairs well with many main courses.

Ingredients

2 lbs red potatoes, quartered
3 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
3 cloves garlic, minced
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp smoked paprika
1 lemon, zest only

Step-by-step Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine olive oil, rosemary, thyme, parsley, garlic, salt, black pepper, smoked paprika, and lemon zest.
3. Add the quartered potatoes to the bowl and toss until the potatoes are evenly coated with the herb mixture.
4. Spread the potatoes in a single layer on the prepared baking sheet.
5. Roast in the oven for 35-40 minutes or until golden brown and crispy, flipping halfway through for even cooking.
6. Remove from the oven and let cool slightly before serving.

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