Garlic Potatoes with Juniper Berries
Elevate your side dish game with these Garlic Potatoes with Juniper Berries, a rustic yet refined recipe that balances bold flavors with simple elegance. Tender baby potatoes, left in their skins for added texture, are roasted to golden perfection with fragrant rosemary and thyme sprigs, aromatic garlic slices, and the subtly piney zest of crushed juniper berries. A drizzle of olive oil ensures the perfect crisp finish, while a final touch of lemon zest adds a bright, citrusy kick. Ready in just under an hour, this dish is a stunning accompaniment to roasted meats, grilled fish, or hearty vegetarian mains. Perfect for your next dinner party or weeknight meal, these roasted potatoes are a flavorful twist on a classic side dish!
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Recipe Information
Ingredients
- 800 grams Baby potatoes
- 6 cloves Garlic cloves
- 1.5 tablespoons Juniper berries
- 3 tablespoons Olive oil
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
Thoroughly wash the baby potatoes, leaving the skins on, and cut them in half (or quarters if they are larger). Pat them dry with a clean kitchen towel to help them roast more evenly.
Peel the garlic cloves and cut them into thin slices. Lightly crush the juniper berries using the back of a spoon or a mortar and pestle to release their aroma.
In a large mixing bowl, combine the halved potatoes, sliced garlic, crushed juniper berries, olive oil, fresh rosemary, and thyme sprigs. Sprinkle the salt and ground black pepper over the mixture and toss well to ensure the potatoes are evenly coated.
Spread the potato mixture in a single layer on the prepared baking sheet. Arrange the rosemary and thyme sprigs evenly across the potatoes for maximum flavor infusion.
Roast the potatoes in the preheated oven for 30-35 minutes, turning them halfway through cooking to achieve even browning. The potatoes should be golden and crisp on the outside and tender on the inside.
Remove the potatoes from the oven and immediately sprinkle them with the lemon zest for a bright and fresh finish. Discard the rosemary and thyme sprigs if desired.
Serve the garlic potatoes with juniper berries warm as a side dish to complement roasted meats, grilled fish, or a hearty vegetarian main. Enjoy!
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3589 mg | 156% | |
| Total Carbohydrate | 155.6 g | 57% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 5.5 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3458 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
