Potatoes are boiled then tossed with olive oil, lemon and fresh herbs in this quick and easy side dish.
Why You’ll Love This Recipe
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.
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- 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.
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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3 comments
Margaret
Hi good afternoon looking at the photograph of the completed dish it looks to have something sprinkled on the top is it parmesan ? Also is this dish ok to eat cold as a buffet
Kind regards
Margaret
Danelle
Yes, it’s Parmesan. I think it’s best served warm, but room temp or cold would probably be okay.
Danelle
My family loved this!