Skordy New Potatoes W Rosemary Lemon Olive Oi
Transform your weeknight dinner with these *Skordy New Potatoes with Rosemary, Lemon, and Olive Oil*, a Mediterranean-inspired side dish that's bursting with bright, herbaceous flavors. Perfectly roasted new potatoes achieve a golden, crispy exterior while remaining irresistibly tender inside, thanks to the magic of high-heat baking. Infused with the earthy aroma of fresh rosemary and smashed garlic, these potatoes are elevated further with a finishing touch of zesty lemon and vibrant olive oil. Quick to prepare in under 45 minutes and made with simple, wholesome ingredients, this recipe is the ultimate crowd-pleaser for any meal. Whether served alongside grilled meats, roasted vegetables, or as part of a holiday spread, these boldly flavorful potatoes will steal the spotlight.
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Recipe Information
Ingredients
- 1.5 pounds New potatoes
- 3 tablespoons Olive oil
- 4 whole Garlic cloves
- 2 sprigs Fresh rosemary
- 1 tablespoon Lemon zest
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Kosher salt
- 0.5 teaspoon Freshly cracked black pepper
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Thoroughly wash and scrub the new potatoes. If the potatoes are large, cut them in half or into bite-sized pieces; otherwise, leave them whole.
In a large mixing bowl, toss the potatoes with the olive oil, Kosher salt, and freshly cracked black pepper until evenly coated.
Smash the garlic cloves gently with the flat side of a knife to release their aroma. Add the smashed garlic and rosemary sprigs to the bowl with the potatoes, tossing again to combine.
Spread the potatoes, garlic, and rosemary mixture out evenly on the prepared baking sheet, ensuring the potatoes are in a single layer for even roasting.
Roast in the preheated oven for 30-35 minutes, tossing the potatoes halfway through. The potatoes should be golden brown and crispy on the outside, and tender on the inside.
Remove the baking sheet from the oven. Discard the rosemary sprigs and garlic cloves (if desired). Sprinkle the roasted potatoes with the lemon zest and drizzle with the fresh lemon juice.
Serve immediately while warm, garnished with additional rosemary or lemon zest if desired. Enjoy!
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 5.1 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2953 mg | 63% | |
*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.
