Easy herb roasted potatoes recipe
Easy herb roasted potatoes recipe
Simple lemon and herb baked potatoes are a delicious side dish for any meal! ! The golden potatoes in lemon juice, olive oil and plenty of herbs and seasoning make them delicious!
We like oven baked potatoes! This recipe is full of flavor, vanilla and lemon. Other favorites include our baked Parma potatoes and sweet potato wedges.
Another easy + delicious side dish
Hello Lil’ Luna readers! It’s me, Natalie, from Life Made Simple. Today I want to share a very relaxing side dish idea-simple herb roasted potatoes.
I have been trying to come up with new side dish ideas. Our family loves our classic side dishes such as mashed potatoes, roasted broccoli and corn on the cob, but we like to change it. These potatoes are the perfect recipe to add to the menu!
The best thing about these vanilla potatoes is that all the “active” time for this recipe is preparation. Peel and chop the potatoes, boil, then pour them into the lemon/herb/oil mixture. And this only takes about 10 minutes. I tell you, these potatoes are delicious and easy to make! !
How to make vanilla potatoes
As we mentioned-they are very simple!
Peel, chop and boil the potatoes, then pour them into the herb and oil mixture, and all that remains to be done is to spread the coated potatoes on a hot roasting pan and bake them at 375 degrees for approximately 1 hour.
Turn it every 20 minutes and you will get a pan full of bright, pale yellow golden potatoes.
Recipe tips:
We use Yukon Golden Potatoes in this recipe because they are great for baking, but you can use any potatoes you want and the results will be great.
Cook them under the broilers for a few minutes to make them more crispy.
- When cutting potatoes, try to cut them to roughly the same size. This will help them cook evenly.
- When placing the potatoes on the pan, do not crowd them together. You want to make sure that no potatoes overlap each other, as this will prevent the potatoes at the bottom from becoming crispy.
- If you want, you can definitely leave the skin on the potatoes. If you do this, be sure to wash and scrub the potatoes before cutting them.
How do you prevent the baked potatoes from getting wet? Baked potatoes are definitely the best when cooked. Once they sit too long, they may get soaked. The best way to prevent this is to eat them immediately, but if they sit outside for too long, put them back in the oven and reheat them for about 10 minutes, turning them over halfway through.
Store, reheat + what to go with
If you have leftovers Shop They can be stored in the refrigerator in a sealed container or resealable plastic bag for 3-5 days.
you can also freeze The same goes for these cooked potatoes. After cooling, spread on a pan and freeze until solid. Then transfer them to a large freezer bag. Mark and freeze for 3-4 months.
arrive Reheat They put them on a baking tray with some oil and bake them at 400 degrees for about 10-15 minutes, or 30 minutes if they are frozen. Be sure to flip halfway through the baking time.
What to serve with these potatoes: They are suitable for most meals, but here are some of our favorites!
For more vegetarian side dishes, please check:
Course Side Dishes
American cuisine
Preparation time 10 minutes
Cooking time 1 hour
Total time 30 minutes
6 servings
Calories 221 kcal
Author Little Luna
- 8-10 Yukon Gold Potatoes, cut into pieces
- Juice of 1 small lemon
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 4-5 cloves garlic mashed
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Preheat the oven to 375 degrees. Put the baking tray or 9×13-inch pan in the oven and adjust it to the temperature (the one you want hot) while the oven is preheating.
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At the same time, cook the chopped potatoes in light brine about 5 times, drain and pour them into a large bowl along with lemon juice, olive oil, salt, pepper, garlic powder, oregano, thyme, rosemary and garlic cloves .
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Pour the coated potatoes on a hot roasting pan or in a roasting pan and bake for 1 hour, turning every 20 minutes to brown all sides.