Roasted Baby Potatoes with Vegetables, Lemon, and Herbs recipe
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Ingredients
- 1 pound baby red potatoes, quartered 2 tablespoons extra-virgin olive oil, or more as needed 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 ½ medium onion, chopped 3 cloves garlic, minced 3 tablespoons chopped fresh parsley 1 tablespoon chopped fresh rosemary 2 bay leaves, or more to taste ½ tablespoon dried thyme ½ tablespoon dried basil 1 teaspoon ground black pepper, or to taste 1 teaspoon sea salt, or to taste 1 lemon, sliced
Nutrition Info
- 97.1 caloriescarbohydrate: 12.3 gcholesterol: : -fat: 4.7 gfiber: 3 gprotein: 3.7 gsaturatedFat: 0.7 gservingSize: -sodium: 415 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Roasted Baby Potatoes with Vegetables, Lemon, and Herbs
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
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.
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.
Transfer mixture to a baking sheet.
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.