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.**
Ashlee says
Right now…Basil!
teresa says
oooh, how fun! i love these potatoes, i’m lousy with side dishes too, sometimes it’s a can of green beans and i feel good about myself.
Shanna says
I love basil! Cilantro makes a close second….
Andrea D. says
I love basil.
grace says
i lurve cilantro.
kari shifflett says
I’d have to say Basil, even though I’m still in love with Thyme and fresh Parsley and Cilantro!
Claudia Flores says
I haven’t seen those tubes but I think that is genius. I buy the fresh herbs and they do cost an arm and a leg but I never end up using them all and waste over half of it.
Claudia Flores says
My favorite herb is basil.
Elaine says
something new to try!
Jordan says
Basil!!
Sarah G says
My favorite herb (also my husband and children’s favorite) is cilantro! We use it all the time!
Christy says
Cilentro.
Zoe says
My favorite herb is rosemary. I think I’m going to try growing it this summer, because I’d really love to be able to go outside and snip off a sprig.
kari shifflett says
@Zoe,
You should be able to easily! We live in Northern Iowa and our rosemary still comes up every year! (We do mulch and cover it). Even after our bitter cold winters.
Julie J says
Oh I can’t wait to try this, sounds delicious and easy!
Amber Prescott says
These potatoes look delish. Can’t wait to try them.
Barbara says
This recipe looks delicious. I have tried some of the Garden Gourmet products and would be anxious for the opportunity to test others. They are so handy
Heather | Farmgirl Gourmet says
Thanks for the love Deborah! I love roasted potatoes, but have never put lemon on them, I guess I need to change that! Thanks for always inspiring.
xo
Heather