Lemon & Herb Baby Potatoes Recipe

When it comes to side dishes, it’s hard to beat potatoes. In any form, I think most people can agree that potatoes = love. Whenever I make this Lemon & Herb Baby Potatoes recipe it tastes like home. It’s full of a variety of fresh, bright herbs and satisfies all those carb cravings in a way that’s actually a part of the Whole 30 Diet. Crazy right?

I know if most people are going to pick a potato recipe they loved, it’s going to be a mashed potatoes recipe. But, I think once you try this Lemon & Herb Baby Potatoes recipe you will agree, this one is pretty dang good too! In fact, I might even call it great.

All of the fresh things

When it comes to cooking with herbs, I believe fresh is always best. I also understand sometimes it’s hard to find fresh herbs – especially in the winter. But I strongly suggest you use fresh herbs with this Lemon & Herb Baby Potatoes recipe.

And it does include A LOT of herbs. With parsley, dill, oregano, thyme and chives, this Herb & Lemon Baby Potatoes recipe is packed with a lot of fresh greens and bright flavors. Then you add a bit of lemon to the mix and you have a bright, happy tasting dish that you can really make year-round. It sounds like a lot but I promise the flavor explosion is worth it.

How to make this Lemon & Herb Baby Potatoes recipe

This Lemon & Herb Baby Potatoes recipe is easy to make and it only takes about 20 minutes. That makes it the perfect side dish for any occasion, whether it be a weeknight or a holiday dinner. And they look and taste fancy enough that it will seem like you spent all day on them.

To begin, you want to boil water and baking soda and then add in the baby potatoes. This will help the Lemon & Herb Baby Potatoes to have a little crisp to them when they’re done. It’s in the baking soda, just like in these Homemade Soft Pretzels.

Once they’ve boiled and are soft enough for you to stick a fork through them (Maybe 7-ish minutes), then you add them to a pot with garlic and olive oil and cook for another 7-sh to 10 minutes.

Tips for making this Lemon & Herb Baby Potatoes Recipe

• When I made this for the photos, I made it for a holiday so the portion here is doubled what the recipe will show below. If you’re also making it for a group of people for a holiday, then I suggest doubling the recipe. If it’s just your little family on a weeknight, leave the recipe as is.
• When it comes to chopping the herbs, I chop the stems and all – except for the thyme. For the thyme, I strip the leaves. This can feel a bit tedious but I never like when I get the stalk of the thyme in my mouth. It looks pretty in photos, but I prefer just the leaves. You can do whatever you’re comfortable with. The stem still has the flavor.
• This Lemon & Herb Baby Potatoes recipe can be served hot or chilled. It’s nice because it makes it a delicious year0round dish versus a seasonal favorite. I serve it warm in the fall and winter (which is how it appears in the photos here) and chilled in the summer.
• I use sea salt and fresh cracked pepper in this recipe and I think they are imperative for getting the taste right. They give more flavor that regular table salt and pepper.
• Use a high quality extra virgin olive oil.
• To make this you will need a Dutch Oven or a large pot. It’s one-pot recipe so that makes it extra nice. 🙂

Thank you so much for stopping by today, friends! I hope that we see you again here at the farmhouse. If you’re looking for more side dish recipes, click {HERE}.

Lemon & Herb Baby Potatoes recipe

This Lemon & Herb Baby Potatoes recipe is a delicious side dish that can be made in about 20 minutes. Perfect for week night dinners and fancy enough for a holiday.

5 from 4 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: baby potatoes recipe, herb baby potatoes, Lemon and Herb baby potatoes recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Author: Rachel

Equipment

• Dutch oven or large pot

Ingredients

• 24 oz baby golden potatoes
• 1/2 tsp. sea salt
• 1 tsp. baking soda
• 6 Tbsp. extra virgin olive oil, divided
• 3 cloves garlic, grated
• 1/4 cup fresh parsley
• 1/4 cup dill
• 1/4 cup oregano
• 1/4 cup thyme
• 1/4 cup chives
• Zest of 1 lemon
• 1 Tbsp. fresh lemon juice
• Sea salt and pepper to taste

Instructions

• Boil a large pot of water on the stove and add baking soda and salt.
• When the water is boiling add the potatoes and cook until you can poke through with a fork. About 5-7 minutes.
• Begin to chop the herbs and mix them with the first 3 Tbsp. olive oil, the lemon juice and lemon zest.
• Drain well and then wipe out the pot. Add the second 3 Tbsp. olive oil and garlic back to the pot. Heat through for about 2 minute.
• Then add the potatoes to the pot and cook them until they become a deeper brown color. You will have to stir regularly. Cook them about 7-10 minutes.
• Remove the potatoes from the and let them cool.
• *** If you want to make this dish cold, add the potatoes to the refrigerator now for about 2 hours.***
• Then lightly fold in the lemon and herb mix. Season with sea salt and pepper to taste.