Name: Lemon-Garlic Sheet Pan Potatoes with Crispy Herbs
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 1½ pounds baby potatoes; 4 tablespoon olive oil; 6 cloves garlic; 2 lemon; 3 sprigs fresh rosemary; 3 sprigs fresh thyme; 1 teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon red pepper flakes

Lemon-Garlic Sheet Pan Potatoes with Crispy Herbs

weeknightvegetarianeasy

10 minPrep30 minCook4Serves

Ingredients

1½ poundsbaby potatoes
4 tablespoonolive oil
6 clovesgarlic
2lemon
3 sprigsfresh rosemary
3 sprigsfresh thyme
1 teaspoonsalt
½ teaspoonblack pepper
¼ teaspoonred pepper flakes

Prep

01
Halve baby potatoes if any are larger than 1.5 inches.
02
Mince 6 garlic cloves.
03
Juice 2 lemons.

Method

01
Preheat oven to 425°F.
02
On a large sheet pan, combine baby potatoes, olive oil, minced garlic, juice of both lemons, rosemary sprigs, thyme sprigs, salt, black pepper, and red pepper flakes. Toss everything together until potatoes are well coated.
03
Spread potatoes in a single layer on the pan.
04
Roast for 25-30 minutes, stirring halfway through, until potatoes are golden brown and fork-tender.
05
Taste and adjust seasoning. Serve hot, drizzled with pan juices.

Spice Tips

For deeper warmth, add 1/2 teaspoon smoked paprika or Dijon mustard to the oil mixture. For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne.

Pairs well with grilled chicken or fish. Leftovers reheat beautifully in a 350°F oven for 8-10 minutes.