Lemon Herb Roasted Potatoes

Say Hello to Lemon Herb Roasted Potatoes, a new spin on roasted potatoes with the volume turned up thanks to plenty of herbs, spices and white wine. A great elevated side dish or appetizer that really takes your potatoes up a notch!

Course Side Dish

Cuisine American

Keyword easy, elegant, white wine

Prep Time 5

Cook Time 45

Total Time 50

Servings -6 servings

Calories 444kcal

Author Elizabeth Van Lierde

Ingredients

3 lbs small baby potatoes halved
¼ cup olive oil
5 tsp minced garlic
1 ½ tsp smoked paprika
1 tsp onion powder
2 tsp kosher salt
Cracked black pepper
1 cup chicken stock
½ cup dry white wine
¼ cup fresh lemon juice
1 tbsp minced rosemary
1 tbsp thyme sprigs
¼ cup chopped parsley leaves for garnish

Instructions

Season potatoes: Preheat the oven to 425 F. Add potatoes, olive oil, garlic, smoked paprika, onion powder, kosher salt and a few turns of cracked black pepper to a rimmed baking sheet (make sure it has a decent rim for quick additions later).
Mix and spread: Mix potatoes together until they are coated evenly with spices and oil. Distribute the potatoes evenly onto the sheet pan so there is space in between the potatoes.
Bake: Bake potatoes for 20 minutes, turn the potatoes over with a spatula and then pour over the chicken stock and white wine. Bake for an additional 15-18 minutes, or until about 75% of the liquid has been soaked into the potatoes. Squeeze over the lemon juice and sprinkle the rosemary and thyme sprigs evenly. Mix together and bake for an additional 5 minutes.
Garnish and serve: Remove the potatoes from the oven, toss together once more and sprinkle with fresh chopped fresh parsley.

Notes

Leftover potatoes will keep for up to 4 days in an airtight container in the fridge.

Reheating Instructions: Lay them out in an even layer on a baking sheet and place in a preheated 350 degree F oven for 10-15 minutes, or until warmed through.

Nutrition