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My famous red potatoes are chopped and roasted with herbs and lemon zest for a delicious, rustic dinner side dish!
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Herb Roasted Red Potatoes

My famous red potatoes are chopped and roasted with herbs and lemon zest for a delicious, rustic dinner side dish!
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American, Italian
Servings: 8 -10 servings
Author: Britt Anne

Ingredients

  • 3 pounds red potatoes scrubbed and quartered
  • 4 tablespoons light olive oil or vegetable oil
  • 2 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • 1 teaspoon dried dill weed
  • ¼ teaspoon chopped fresh rosemary optional
  • Zest of 1 lemon
  • ½ teaspoon red pepper flakes
  • 2 tablespoon fresh parsley chopped (optional)
  • Juice of 1 lemon

Instructions

  • Preheat oven to 425 degrees F. Line a baking sheet with parchment and set aside.
  • On a large, microwave-safe plate, place potatoes in one layer and place into a microwave on high heat for ten minutes. This is optional, but helps cook the potatoes quicker.
  • After removing from the microwave, dump potatoes into a gallon-sized zip-top bag (or a large mixing bowl) then add the rest of the ingredients into the bag. Zip the bag up and massage the potatoes well to coat them in the oil and herbs, or mix them in the bowl with a wooden spoon until all potatoes are coated.
  • Place potatoes on baking sheet in one layer, then roast in oven for 45-50 minutes, or until potatoes are deeply golden brown and have stopped 'screaming'.
  • Pull out of oven and let rest 5 minutes before serving.