Roasted Baby Potatoes with Vegetables, Lemon, and Herbs

Baby red potatoes roasted with fresh herbs, lemons and an assortment of veggies including broccolini makes the perfect savory side dish.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 97 Calories

Ingredients

• 3 cloves garlic, minced
• 3 tablespoons chopped fresh parsley
• ½ tablespoon dried basil
• 1 tablespoon chopped fresh rosemary
• ½ tablespoon dried thyme
• 1 lemon, sliced
• 1 teaspoon ground black pepper, or to taste
• ½ medium onion, chopped
• 1 teaspoon sea salt, or to taste
• 2 bay leaves, or more to taste
• 2 tablespoons extra-virgin olive oil, or more as needed
• 1 pound baby red potatoes, quartered
• 1 bunch broccolini, cut into 1-inch pieces
• 1 green bell pepper, cut into 1/2-inch pieces
• ½ leek, white and light green parts thinly sliced

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Fill a large saucepan with lightly salted water and bring to a boil. Add potatoes to the water and boil until only partially cooked, 3 to 4 minutes. Strain.

Step 3

Heat olive oil in a large skillet over medium-high heat. Add potatoes, broccolini, green bell pepper, leek, and onion and stir. Add garlic, parsley, rosemary, bay leaves, thyme, basil, pepper, and salt. Squeeze lemon slices over the mixture in the skillet and drop them in. Saute, stirring often, for 5 minutes. Add additional olive oil as needed.

Step 4

Transfer mixture to a baking sheet.

Step 5

Bake in the preheated oven until potatoes are golden brown on the edges, about 12 minutes, tossing halfway through. Remove and discard lemons and bay leaves and serve immediately.