These Oven Roasted Lemon Parsley Potatoes are one of my favorite easy side dishes. Baby yellow potatoes are roasted until golden brown and crisp on the outside, and soft and creamy on the inside. It's a simple recipe easy enough for busy weeknight dinners yet tasty enough for any special occasion. Ready in under 30 minutes!
Main Ingredients
To make these crispy roasted potatoes you need just a few simple ingredients:
- Yellow baby potatoes- I use yellow baby potatoes or baby Yukon Gold for this recipe because they are known for having a creamy texture and naturally sweet flavor.
- Parsley- fresh herbs like parsley turn otherwise basic roasted potatoes into something special.
- Lemon- fresh lemon zest and just a touch of lemon juice cuts into the starch of the potato and compliments so well.
- Fresh Garlic- added in at the end of roasting, brings all these flavors together in a bold way.
Potato Nutrition Notes
If you follow this blog you know I love potatoes! As both a dietitian and busy mom, potatoes are usually the answer to my weeknight dinner woes. They're satisfying and healthy, containing complex carbohydrates, fiber, potassium and antioxidants, all for very little calories.
There are so many delicious and unique ways to use the humble potato besides as a side dish.
Potatoes taste great in salads and even stuffed with salads. They taste amazing in soups, like my sweet potato apple soup. You can change up the flavor profile too giving them a completely different taste experience. These stuffed potatoes were inspired by Mexican ingredients and doused with a vegan queso. I love using baby potatoes in egg dishes too!
How To Serve
These potatoes are a delicious side dish with any meat or fish.
Use leftovers roasted potatoes in frittata recipes that can be whipped up in under 20 minutes!
Serve these potatoes for breakfast with a side of eggs.
Oven Roasted Lemon Parsley Potatoes with Garlic
Equipment
Ingredients
- 1.5 lbs baby yellow potatoes or baby Yukon Gold potatoes, cut in half or quartered if large
- 1 tablespoon extra virgin olive oil
- ¼ cup parsley chopped
- 1 lemon zested
- 2 teaspoon fresh lemon juice
- 2 garlic cloves chopped fine
- ¼ teaspoon coarse salt
- fresh pepper optional
Instructions
- Pre heat oven to 425 Fahrenheit
- In a small bowl mix together the lemon zest, parsley and garlic and set aside.
- On a baking sheet toss the potatoes with olive oil and salt.
- Roast the potatoes for 20 minutes. Remove the pan from the oven and carefully, with a spoon or thongs toss the potatoes with the lemon, parsley and garlic mixture. Roast for another 3 -4 minutes.
- Remove the potatoes from the oven, and drizzle on the fresh lemon juice and pepper (optional). Serve warm and crispy.
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Nutrition
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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