Roasted Mediterranean Potatoes with Garlic And Herbs
These crispy roasted Mediterranean potatoes are quick and easy to make, flavored with garlic, herbs, and olive oil. This easy oven-roasted potatoes recipe is so flavorful, perfect as an appetizer or side dish. Here’s how to make it with step by step photos and video recipe.
Servings: 4 people
Calories: 241kcal
Equipment
- 1 sauce pan
- 1 Mixing bowl
- 1 baking sheet
Ingredients
Ingredients for Oven Roasted Potatoes
- 500 grams baby potatoes or any potatoes (1 pound approx)
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika add as per taste
- ½ teaspoon pepper add as per taste
- salt to taste
For Lemon herb flavoring
- 1.5 teaspoon olive oil
- 1 teaspoon finely chopped or minced garlic
- ½ teaspoon rosemary
- ½ teaspoon thyme
- 1 teaspoon oregano
Other ingredients
- lemon juice (As per taste)
- cilantro (optional)
Instructions
- Prepare the potatoes. For this recipe, you'll need to prepare your potatoes. Any type will work, so choose your favorite. If you're using medium-sized potatoes, simply cut them into roughly 2cm cubes. With baby potatoes, halve them if they're small, or quarter them if they're larger. You can peel them if you prefer, or leave the skins on for added texture and nutrients. Just make sure to rinse them thoroughly, and if you're keeping the skins, cut them in half. Once prepped, place the potatoes in a bowl of water to prevent them from browning.
- Parboil the potatoes. In a small pan or pot, add water and boil. Stir in 1 teaspoon salt. Then, gently add the potatoes and let them cook for about seven minutes, or until they're tender enough that a fork slides in with slight resistance. Remember, they shouldn't be fully cooked at this point. Keep them on a strainer to dry.
- In a medium bowl, combine olive oil, garlic powder, paprika, pepper, and salt. Add the potatoes and toss.
- Transfer to a baking sheet. Spread the potatoes in a single layer on the baking sheet, ensuring they are spaced apart. Avoid overcrowding, as this can lead to steaming rather than roasting. Pour any remaining marinade over each potato.
- Bake in a preheated oven at 200 degrees Celsius (or 425 degrees Fahrenheit) for 30 minutes, or until the potatoes are golden, crispy, and cooked. Flip the potatoes halfway through cooking to ensure even browning. Crispy roasted potatoes are ready.
- Leave roasted potatoes on baking sheet until it comes to room temperature. It will remain crispy. Transfer them to a bowl. You can serve them immediately, they tastes awesome but for garlic herb flavor follow the next step.
- (Optional Step) For garlic herb seasoning - Heat 1.5 teaspoons of olive oil over low heat in a small saucepan, then add minced garlic and sauté for 30 seconds. Next, add in rosemary, thyme, and oregano, continuing to cook over low heat until the garlic turns golden. Finally, add this aromatic mixture to roasted potatoes, toss thoroughly to combine, and garnish with fresh cilantro or parsley. Squeeze some lemon juice on top and serve these oven roasted potatoes with a yogurt dip or any of your favorite dips.
Video
Notes
- Use a generous amount of high-quality olive oil. This is basic to Mediterranean cooking and contributes to crispy potatoes.
- Cut the potatoes into uniform pieces to ensure even cooking.
- Preheat your oven to a relatively high temperature (around 400°F to 425°F). This helps the potatoes achieve crispy outsides and tender insides.
- Storage and Reheating: 1) Storage: Keep the leftover roasted potatoes in an airtight container in the fridge for up to 4 days. Store within 2 hours of cooking.
2) Reheating: Reheat in the oven at 400°F (200°C) for 10 minutes or in the air fryer at 380°F (190°C) for 5 minutes for crispy results.
Always check for any signs of spoilage before consuming stored leftovers, like black spots, foul smell, or taste. If there are any, discard immediately. - Read our full nutrition disclaimer here.
Nutrition
Serving: 1g | Calories: 241kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 721mg | Potassium: 701mg | Fiber: 3g | Sugar: 1g | Vitamin A: 406IU | Vitamin C: 33mg | Calcium: 39mg | Iron: 2mg