Description
Crispy roasted baby potatoes tossed in a vibrant green herb sauce with parsley, coriander, garlic, and lemon. Bold, fresh, and perfectly golden with fluffy centers.
Ingredients
Scale
- 1 ½ pounds baby potatoes, halved if large
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup fresh parsley, packed and finely chopped
- ½ cup fresh coriander, finely chopped
- 3 cloves garlic, minced
- 1 large lemon, juiced
- ½ teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- In a large bowl, toss the baby potatoes with olive oil, salt, and black pepper until evenly coated.
- Spread the potatoes cut side down in a single layer on the prepared baking sheet.
- Roast for 25 to 30 minutes, flipping halfway through, until golden brown and crispy on the edges.
- While the potatoes roast, combine the fresh parsley, fresh coriander, minced garlic, lemon juice, and red pepper flakes in a bowl.
- Once the potatoes are done, transfer them immediately to a large bowl and toss with the herb mixture until fully coated.
- Serve warm for the best crisp texture.
Notes
- Dry the potatoes thoroughly before roasting for maximum crispiness.
- Do not overcrowd the pan or the potatoes will steam instead of roast.
- Toss with the herb mixture only after roasting to preserve texture.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg