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.
Print
Pin
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.