Muddled Herb Red Potatoes
Experience the perfect harmony of fresh herbs and tender potatoes in this delightful recipe for Muddled Herb Red Potatoes. Featuring fork-tender red potatoes lightly cracked for texture, this recipe is infused with the robust flavors of garlic, rosemary, parsley, and thyme, all brought together by a drizzle of aromatic extra virgin olive oil. A hint of lemon zest adds a bright, citrusy finish, making it an irresistible side dish for any meal. With a quick prep time and simple techniques like lightly mashing the potatoes for extra flavor absorption, this dish is as easy as it is delicious. Serve these herbed red potatoes alongside roasted meats, grilled vegetables, or even as a standalone vegetarian delight for a comforting yet sophisticated touch to your table.
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Recipe Information
Ingredients
- 1.5 pounds small red potatoes
- 3 tablespoons extra virgin olive oil
- 3 fresh garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
Instructions
Rinse and scrub the red potatoes under cold water to remove any dirt. Cut any larger potatoes in half to ensure they cook evenly, keeping the pieces roughly the same size.
Bring a large pot of salted water to a boil. Add the potatoes and cook for 12-15 minutes, or until they are fork-tender but not falling apart.
While the potatoes are cooking, heat 2 tablespoons of olive oil in a small skillet over low heat. Add the minced garlic and sauté gently for about 1-2 minutes until fragrant. Be careful not to let the garlic burn. Remove from heat.
Drain the cooked potatoes and return them to the pot. Use a wooden spoon or potato masher to lightly press down on each potato, just enough to crack the skin and slightly flatten them. Do not mash fully—you want the potatoes to retain some of their shape.
Pour the garlic-infused olive oil over the potatoes and gently toss to coat. Add the chopped rosemary, parsley, thyme, salt, black pepper, and lemon zest, and toss again until the potatoes are evenly coated in the herb mixture.
Drizzle the remaining 1 tablespoon of olive oil over the potatoes before serving for extra flavor.
Serve warm as a side dish and enjoy!
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 8.3 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3229 mg | 69% | |
*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.
