Pan-Roasted Potatoes with Lemon, Garlic & Fresh Herbs
Ingredients
- 1½ poundsbaby potatoes
- 3 tablespoonolive oil
- 4 clovesgarlic
- 1lemon
- 2 teaspoonfresh thyme
- ¼ cupfresh parsley
- ·salt
- ·black pepper
Prep
- 01
Halve 1.5 pounds baby potatoes.
- 02
Mince 4 cloves garlic.
- 03
Juice 1 lemon.
- 04
Roughly chop 1/4 cup fresh parsley.
Method
- 01
Halve the baby potatoes. Heat 3 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add the potatoes in a single layer. Cook without stirring for 4-5 minutes until the cut sides begin to golden.
- 03
Stir, then continue cooking for another 8-10 minutes, stirring occasionally, until potatoes are tender inside and crispy outside.
- 04
Add the minced garlic and thyme in the last 2 minutes of cooking, stirring constantly so garlic doesn't burn.
- 05
Remove from heat. Squeeze the lemon juice over the potatoes, toss gently, and season with salt and pepper to taste.
- 06
Transfer to a serving plate and scatter fresh parsley on top. Serve warm.
Spice Tips
For warmth and depth, add a pinch of smoked paprika or red pepper flakes with the garlic. A small pinch of cayenne lifts the brightness without overwhelming the lemon and herbs.
Serve as a simple side or pair with grilled fish or chicken. Tastes great at room temperature too.