Last Updated 08-08-2024
EASY LEMON HERB POTATOES — Potatoes are boiled then tossed with olive oil, lemon and fresh herbs in this quick and easy side dish.
I am not a great gardener, but I can grow herbs. In fact, I often have more herbs in my garden than I know what to do with, and these Easy Lemon Herb Potatoes were a great way to use them.
One of the first things to appear in the farmers’ markets here in Colorado is fresh herbs. They’re also one of the first things to show up in my garden–and like I said, one of the few things I’m actually good at growing.
So these quick and easy-to-make potatoes, which are loaded with fresh herbs, are a springtime staple at our house.
And you can have them on the table in about 15 minutes. Which is about all the time I’m willing to spend on a side dish most days!
We love roasted potatoes, but sometimes I forget to get them into the oven in time to be ready with the rest of our meal, so I often resort to this recipe when I still want to serve potatoes but don’t have the time required to roast them.
My personal preference when making this recipe is to use baby Yukon Gold potatoes. But just about any kind of potato will work–red, fingerling, Russet, you name it!
The important thing is that all your potato pieces are the same size, so they cook evenly. And when it comes to the herbs, just about any variety will work there too.
Fresh dill and parsley are a couple of my favorites to use in this recipe. But no matter what herbs I use, my family always finishes off this quick and easy side dish.
And with a touch of olive oil and lemon, these potatoes are a refreshing addition to almost any meal.
If you’re refrigerator is always full of random bags of herbs that you’re not sure how to use, this recipe for Easy Lemon Herb Potatoes is the perfect thing to make for dinner tonight.
Don’t forget to check out or round-up of the Best Potato Side Dish Recipes from across the Internet.
What Should I Serve with Easy Lemon Herb Potatoes?
Since this recipe doesn’t require an oven, and uses fresh herbs from the garden, we like to enjoy these potatoes in the spring and summer with something hot off the grill. Here are some of your favorite grilled main dishes:
- Balsamic Chicken
- Marinated Grilled Flank Steak with Herb Gorgonzola Butter
- Grilled Chicken Cordon Bleu with Dijon Vinaigrette
- Grilled Salmon Kabobs
- Grilled Chicken Caesar Flatbreads
- Grilled Jalapeno Lime Flank Steak
Be sure to save this recipe for Easy Lemon Herb Potatoes to your favorite Pinterest board for later.
Tips for Choosing and Storing Potatoes
Appearance: Look for clean, smooth potatoes with a firm texture and no cuts, bruises or discoloration. Potatoes that feel soft or squishy have probably already started going bad.
If your potatoes start to sprout, you can still eat them. Simply remove and discard any sprouts, which are not edible.
Color: Try to avoid green potatoes, which is the result of a chemical called solanine that makes the potatoes taste bitter. If you do have green spot on your potatoes, cut those away before eating them. When eaten in large quantities, solanine can cause gastrointestinal discomfort.
Storing: Store potatoes in a dark, well ventilated area, preferably between 45 and 55 degrees. Perforated plastic bags or paper bags offer the best environment for extending shelf-life. Don’t wash potatoes until you’re ready to use them.
Here’s what you’ll need to make Easy Lemon Herb Potatoes
- Produce: potatoes, fresh herbs, garlic, lemon
- Olive oil
- Salt and pepper
Easy Lemon Herb Potatoes
Ingredients
- 3 pounds cubed potatoes any variety
- 1/2 cup assorted chopped fresh herbs
- 3 tablespoons olive oil
- 1 clove garlic minced
- Zest and juice of one lemon
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add potatoes. Reduce heat and simmer for 10-15 minutes, or until potatoes are tender.
- Toss potatoes with herbs, olive oil, garlic, lemon zest and juice, and salt and pepper, to taste. Serve immediately.
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Notes
- My favorite potato to use in this recipe is Yukon Gold, but most any potato will work.
- Add at least a tablespoon of salt to your water. The potatoes won’t be in for long and you’ll want them to soak up as much flavor as possible.
- If you prefer, you can replace some or all of the olive oil with melted butter.
Nutrition
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Who Dished It Up First: Adapted from Southern Living
Danelle
My family loved this!