Mediterranean Roasted Potatoes for Clay Cooker
Infuse your table with the vibrant flavors of the Mediterranean by preparing these irresistibly crispy and golden roasted potatoes in a clay cooker! This recipe, designed for culinary enthusiasts, uses baby potatoes marinated in olive oil, garlic, rosemary, paprika, and a splash of zesty lemon juice, creating a symphony of savory and tangy flavors. The clay cooker method locks in moisture while delivering perfectly tender potatoes with an irresistible outer crunch. Featuring fresh parsley as a garnish and a hint of oregano for that quintessentially Mediterranean touch, this dish is ideal as a side for grilled meats, seafood, or a standalone vegetarian delight. Simple to prepare yet bursting with aromatic herbs and unique clay-cooked texture, these roasted potatoes will elevate any meal to gourmet status! Keywords: Mediterranean roasted potatoes, clay cooker recipes, crispy potatoes, easy Mediterranean sides, herb-infused potatoes.
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Recipe Information
Ingredients
- 1.5 lbs Baby potatoes
- 3 tbsp Olive oil
- 4 Garlic cloves, minced
- 1 tbsp Rosemary, fresh and chopped
- 1 tsp Oregano, dried
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 2 tbsp Lemon juice
- 2 tbsp Parsley, fresh and chopped, for garnish
Instructions
Start by soaking your clay cooker (bottom and lid) in water for at least 15–20 minutes. This step is crucial to prevent the clay from cracking during baking.
Preheat your oven to 400°F (200°C).
Wash the baby potatoes thoroughly and pat them dry. If the potatoes are larger than bite-size, cut them into halves or quarters.
In a large mixing bowl, combine olive oil, minced garlic, chopped rosemary, dried oregano, paprika, salt, black pepper, and lemon juice. Stir well to create a flavorful marinade.
Toss the potatoes in the marinade until they are evenly coated.
Drain the clay cooker and pat it dry with a towel. Place the seasoned potatoes into the bottom of the cooker in an even layer.
Cover the clay cooker with its lid and place it in the cold oven (starting in a cold oven prevents the clay from cracking).
Bake the potatoes for 50 minutes. After 50 minutes, remove the lid and bake uncovered for an additional 10 minutes to allow the potatoes to crisp up.
Carefully remove the clay cooker from the oven and let it rest for 5 minutes.
Garnish the roasted potatoes with fresh chopped parsley before serving. Serve warm and enjoy this Mediterranean-inspired dish!
Nutrition Facts
Calories |
922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 5.6 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3017 mg | 64% | |
*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.
