I’m pretty good when it comes to coming up with ideas for dinner. I’ve got about a million recipes that I want to try, so as long as I’m prepared, dinner is usually pretty easy for me. But do you know what I do have a hard time with?
Side dishes.
I don’t know why, but when I try to decide what to serve alongside dinner, I usually come up blank. Don’t hate on me, but we usually just end up with something simple like sliced fruit or frozen vegetables.
But I’m trying to change this. To bring a little more variety into our dinner time. And these potatoes are a great way to change things up just a little bit!!
One of the things that I miss the most during the winter are my fresh herbs. I haven’t been able to have a garden the last couple of summers, but I always make sure I have some herbs growing in pots. But seeing that Utah has an impossibly long winter, most months I’m either stuck not using herbs, or paying an arm and a leg for them at the grocery store.
Enter Gourmet Gardens.
I’m sure you have all seen the tubes in the produce section at your grocery store. Gourmet Garden herbs and spices are made with organically grown herbs. They are washed, chopped, blended and packed fresh into squeezable tubes. They are refrigerated (never heated or dried) so they retain their fabulous flavor, aroma and color. Best of all, they last up to three months in your refrigerator and you can use just like fresh!
I can see these herbs brightening up any side dish – or main dish for that matter. And the lemon is a twist that you don’t want to skip. It brings a whole new layer of flavor to these otherwise simple roasted potatoes!
Lemon Herb Roasted Potatoes
Ingredients
- juice and zest from 1 medium lemon
- 2 teaspoons Gourmet Garden garlic
- 2 teaspoons Gourmet Garden basil
- 2 teaspoons Gourmet Garden oregano
- 2 tablespoons olive oil
- 1 1/2 lbs small red potatoes
Instructions
- Heat oven to 450F.
- In a large bowl, combine the lemon zest, lemon juice, Gourmet Garden garlic, Gourmet Garden basil, Gourmet Garden oregano and olive oil. Whisk together.
- Cut the potatoes into 1/2 to 3/4-inch cubes. Add to the bowl. Toss to coat the potatoes with the lemon-herb mixture.
- Spread the potatoes on a baking sheet and bake until golden and the edges get crispy, about 25 minutes, stirring once or twice.
**This is a sponsored post but all opinions are my own.**
Whitney says
I love basil… I have used a few of the gourmet garden squeeze tubes. I really love the lemon grass one because lemon grass doesn’t seem to be something my grocery store otherwise stocks and the squeeze tube allows me to make some yummy thai recipes that I wouldn’t otherwise be able to make.
Kim B says
My favorite herb is basil 🙂
Joanne says
I’m so bad at making side dishes also but these herbs would make it so easy! I’ve seen them in my local grocery store but have never tried them!
Shelly says
Cilantro!
Julie says
Cilantro!
Karly says
Thanks for featuring my brownies! And, I absolutely loooooove those squeezy herbs. So totally convenient and cheaper than wasting the fresh, because I never use it all!
Jocelyn @BruCrew Life says
I never thought to use those herb pastes on potatoes…what a great idea. I would have to say my favorite herb would be cilantro. We use that the most.
Lana @ Never Enough Thyme says
Funny, I always have more trouble with the entree. Seems like I have a million sides but always struggle with the main. These herbed potatoes sound really delicious. We’ll be trying them soon!
Brianna says
I love fresh garlic!
Bev @ Bev Cooks says
Ooooo I love this!
Rachel @ Baked by Rachel says
I swear you’re speaking directly to me with this dish because potatoes are my best friend in the veggie world 😉
Alicia K says
i love rosemary
manda says
cilantro
danielle says
I love cilantro! Thanks for featuring my pasta – Im glad you liked it.
Colleen @ What's Baking in the Barbershop?! says
We roast potatoes (our favs are red and sweet) with herbs all the time, but I never add lemon. It must add such a nice, bright flavor! Must try this. 🙂
Rosa says
A wonderful recipe! Roasted potatoes are so scrumptious.
Cheers,
Rosa