Mediterranean Diet Herb-Infused Boiled Potatoes
Bring the vibrant flavors of the Mediterranean to your table with these Mediterranean Diet Herb-Infused Boiled Potatoes. This wholesome side dish combines tender baby potatoes with an aromatic blend of fresh herbs like rosemary, thyme, parsley, and oregano, all brought together in a luscious extra virgin olive oil infusion. Enhanced with a hint of garlic and zesty lemon, these potatoes boast a bright and earthy flavor profile that pairs beautifully with grilled fish, roasted chicken, or vegetarian dishes. Perfectly seasoned and quick to prepare in just 35 minutes, this nutrient-rich recipe epitomizes healthy, satisfying eating. Whether you’re following the Mediterranean diet or simply looking for a flavorful, easy side, these herb-infused boiled potatoes are sure to delight.
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Recipe Information
Ingredients
- 500 grams Baby or new potatoes
- 3 tablespoons Extra virgin olive oil
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon, chopped Fresh oregano
- 2 cloves, minced Garlic
- 1 whole, zested Lemon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 liter Water
Instructions
Start by rinsing the potatoes thoroughly under cold water to remove any dirt. Cut any large potatoes in half to ensure even cooking while leaving smaller ones whole.
In a large pot, combine the potatoes and water. Add 1 teaspoon of salt to the water, which will season the potatoes while boiling.
Bring the water to a gentle boil over medium-high heat. Allow the potatoes to cook for about 15-20 minutes or until they are fork-tender.
While the potatoes are boiling, prepare the herb infusion. In a small pan, heat 3 tablespoons of extra virgin olive oil over medium-low heat.
Once the oil is warm, add the minced garlic, stirring gently. Cook until the garlic is fragrant but not browned, about 1-2 minutes.
Add the rosemary, thyme, chopped parsley, and oregano to the pan, warming them slightly in the oil to release their flavors, stirring gently for another 1-2 minutes.
Turn off the heat and stir in the lemon zest, mixing well with the other herbs in the oil.
Once the potatoes are cooked through, drain the water and return the potatoes to the pot.
Pour the herb-infused olive oil over the hot potatoes, tossing them gently to ensure they are well coated.
Season the potatoes with black pepper and additional salt to taste. Transfer to a serving dish and garnish with extra parsley if desired.
Serve warm as a delicious side dish alongside your favorite Mediterranean main courses or enjoy them on their own.
Nutrition Facts
Calories |
782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 5.7 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2096 mg | 45% | |
*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.
