EASY LEMON HERB POTATOES — Potatoes are boiled then tossed with olive oil, lemon and fresh herbs in this quick and easy side dish.
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 one of the few things I’m actually good at growing.
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.
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. Enjoy!
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Here’s what you’ll need to make Easy Lemon Herb Potatoes
- Produce: potatoes, fresh herbs, garlic, lemon
- Olive oil
- Salt and pepper
- 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
- 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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Who Dished It Up First: Adapted from Southern Living