Lemony Roasted Baby Potatoes
A pop of ginger and a few minutes under the broiler give these lemony garlic baby potatoes an extra boost of flavor.
Servings: 6 as a side
Ingredients
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly-ground black pepper
- 2 pounds baby Yukon Gold potatoes, scrubbed and halved
- 6 large garlic cloves minced
- 1 teaspoon grated fresh ginger
- 1 lemon zested and juiced (about 1/4 cup juice)
- 1/4 cup extra virgin olive oil
- 1 1/4 cups chicken stock
- 1/2 cup chopper fresh flat-leaf parsley
Instructions
- Get ready. Position one rack in the center of the oven and one rack 6 inches from the top, and preheat the oven to 400°F.
- Make the seasoning mixture. In a small bowl, mix the oregano, cumin, and paprika, then season with salt and black pepper.
- Season the potatoes. Place the potatoes in a 9-by-13-inch broiler-safe baking dish and sprinkle the seasoning mixture all over. Add the garlic, ginger, lemon zest and juice, and the olive oil. Toss to coat and spread the potatoes in one single layer.
- Bake the potatoes. Pour the stock into the baking dish, around rather than onto the potatoes. Cover the baking dish with aluminum foil and bake on the center rack for 30 to 40 minutes, or until the potatoes are fork-tender.
- Broil the potatoes. Remove the baking dish and switch the oven to the broil function. Uncover the potatoes and return them to the upper rack. Broil, watching carefully, until the potatoes turn golden brown and some of the edges crisp, about 3 minutes.
- Finish and serve. Remove the potatoes from the oven and sprinkle with fresh parsley before serving.
Notes
Nutrition
Calories: 218kcal | Carbohydrates: 30.6g | Protein: 4.7g | Fat: 9.6g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.8g | Sodium: 222mg | Potassium: 758.1mg | Fiber: 4.3g | Sugar: 1.8g | Vitamin A: 519.2IU | Vitamin C: 47mg | Calcium: 45.4mg | Iron: 2.1mg
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