Why Make This Recipe
Lemon Herb Roasted Potato Nuggets are a perfect side dish that combines crispy texture with a burst of flavor. These little nuggets are not just delicious but also simple to prepare. With ingredients you likely have on hand, they can complement any meal, from barbecues to holiday dinners. The bright taste of lemon paired with fragrant herbs transforms humble potatoes into a standout dish that everyone will love.
How to Make Lemon Herb Roasted Potato Nuggets
Ingredients:
- 6-8 large-sized russet potatoes, peeled and cut into 1 ½ to 2-inch chunks
- Juice of one lemon
- ¼ to ⅓ cup olive oil (butter or other oil works too; a butter/olive oil combination is very good)
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 1 ½ tablespoon dried herbs (oregano, thyme, and rosemary are good choices)
- 1 whole garlic bulb, broken into about 4 pieces (optional)
Directions:
- Parboil the potatoes in salted water for about 3-4 minutes, but don't boil them longer.
- Preheat a baking pan in a 375-degree F oven. Make sure it is large enough to hold your potatoes without crowding them.
- After parboiling, drain the potatoes and let them sit for 5 minutes. Then, toss the potatoes with the lemon juice to absorb the flavor.
- Add the salt, pepper, dried herbs, garlic cloves, and olive oil to the potatoes. Mix well.
- Carefully transfer the seasoned potatoes, garlic, and oil to the hot baking pan. You should hear them sizzle as they hit the pan, ensuring they won’t stick.
- Roast the potatoes for about 60-75 minutes, turning them every 20 minutes until they are golden brown all over. After the first 10 minutes, give the pan a little shake to prevent sticking. Remove the roasted garlic if it cooks faster than the potatoes.
How to Serve Lemon Herb Roasted Potato Nuggets
Serve these delightful potato nuggets hot from the oven. They make a great side dish for grilled meats, roasted chicken, or even as part of a vegetarian feast. You can garnish with fresh herbs or serve them alongside a dipping sauce for extra flavor.
How to Store Lemon Herb Roasted Potato Nuggets
To store leftover potato nuggets, let them cool completely and place them in an airtight container. They can be kept in the refrigerator for up to 3 days. Reheat them in the oven or an air fryer to regain their crunchy texture before serving again.
Tips to Make Lemon Herb Roasted Potato Nuggets
- Make sure to parboil the potatoes just enough to soften them slightly; overcooking can lead to mushy nuggets.
- Preheating the baking pan is key to achieving that crispy exterior.
- Feel free to experiment with different herbs or add spices like paprika for an extra kick.
Variation
For a different flavor profile, try adding a sprinkle of cheese, such as Parmesan, in the last few minutes of roasting. You can also mix in different vegetables like carrots or bell peppers before roasting for a colorful dish.
FAQs
1. Can I use other types of potatoes?
Yes! While russet potatoes are ideal for their texture, you can use Yukon Gold or red potatoes as well.
2. Is there a way to make these nuggets healthier?
Sure! You can reduce the amount of oil used or try using an air fryer to cut down on fat while still achieving a crispy exterior.
3. Can I prepare these ahead of time?
You can prepare the potatoes by cutting them and tossing with lemon juice in advance. Store them in the refrigerator until you're ready to roast them.
📖 Recipe
Lemon Herb Roasted Potato Nuggets
Ingredients
Main Ingredients
- 6-8 large large-sized russet potatoes, peeled and cut into 1 ½ to 2-inch chunks
- 1 whole juice of one lemon
- ¼ to ⅓ cup olive oil (or butter/other oil)
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 1 ½ tablespoon dried herbs (oregano, thyme, and rosemary)
- 1 whole garlic bulb, broken into about 4 pieces (optional)
Instructions
Preparation
- Parboil the potatoes in salted water for about 3-4 minutes, ensuring not to overcook.
- Preheat a baking pan in a 375-degree F oven.
- Drain the parboiled potatoes and let them sit for 5 minutes. Toss them with lemon juice.
- Mix the salt, pepper, dried herbs, garlic cloves, and olive oil with the potatoes.
Roasting
- Transfer the seasoned potatoes and garlic to the hot baking pan and roast for 60-75 minutes, turning every 20 minutes.
- After 10 minutes, shake the pan to prevent sticking and remove roasted garlic if it cooks faster.
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