Lemon-Herb Roasted New Potatoes
Roasted potatoes are one of those basic, wholesome no-fuss recipes every cook should get comfortable with making. They're so easy, and they go with so many things, and are budget-friendly.
Ingredients
- 2 lbs new potatoes, baby yukon golds, or fingerling potatoes scrubbed
- ¼ cup olive oil (can sub duck fat or other heat-tolerant oil)
- ½-¾ tsp kosher or sea salt
- ½ tsp black pepper (freshly ground if possible)
- ½ tsp thyme leaves (fresh or dried)
- ¼ tsp garlic powder (or a clove of peeled sliced garlic)
- 1 small lemon, thinly sliced, seeds removed (⅛-¼" slices) (or half a large lemon)
- 2-4 tbsp chopped fresh herbs to garnish dill, chives, or parsley are nice
Instructions
- Preheat the oven to 375 ℉. If you have a baking or pizza stone, place that on the oven rack as well (this is optional but can help your potatoes crisp up faster).
- Wash your potatoes and trim any green parts or sprouting eyes if needed. If your new potatoes are very small (an 1 ½" in diameter or less) you can leave them whole. Otherwise, halve or quarter them into uniform pieces.
- Place your potatoes in a large cast iron pan, in a single layer if possible. A 10" pan should hold up to 2 lbs of potatoes. You can also use a sheet pan with a rim if you don't have a cast iron pan. See recipe notes for adjustments if needed.
- Drizzle the potatoes with the olive oil and add the dried herbs and seasonings and one tbsp of the fresh herbs. Stir or toss & shake the pan to coat the potatoes evenly with the oil and seasonings. You can also do this in a large mixing bowl, but I generally skip making the extra dish! Top with the thinly sliced lemon.
- Roast the potatoes for about 30 minutes, then stir and turn them to brown them more evenly and make sure all sides are coated with seasonings.
- Roast for another 15-20 minutes, or until the potatoes are fork-tender and nicely browned. Total roasting time will depend on how large your pieces are, how crowded the pan is, and what kind of pan you used. You can increase the oven temperature to 425 ℉ if you need them to finish faster (the lower and slower roasting temperature ensures they're evenly done and cook fully without burning, but you can increase the heat to brown them faster once they're soft on the inside).
- Garnish with the rest of the fresh green herbs and serve.
Notes
Notes on servings and quantities:
This recipe makes about six generous 5 oz portions.
A standard 10" cast iron skillet is good for 1 1/2-2 lbs of potatoes, and I can do 3 lbs in my largest 12" skillet. I have scaled this recipe to the more common pan size for most cooks.
I usually roast extra to have leftovers for meal prep and salads. Increase the olive oil to about 1/3 cup for the larger pan, or just enough to coat the potatoes with oil if you are doing a bigger batch on a sheet tray.
Nutrition
Calories: 203kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 204mgPotassium: 674mgFiber: 4gSugar: 2gVitamin A: 128IUVitamin C: 41mgCalcium: 26mgIron: 1mg
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