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.**
Dezi A says
Cilantro! YUM!! I love that on so much!
Sandra says
It would have to be a tie between cilantro and dill. I think cilantro would win, but there are certain times it just has to be dill!
Venetrise says
Rosemary
Margene says
Basil is my favorite!!
kristy says
I’ve made roasted potatoes with orange zest before. I bet this is fantastic too! The citrus really brightens up the dish. 🙂
Denise@ Soup Spice Everything Nice says
New follower here! Thanks for the invite to the party. You have a great blog here. I love many herbs but cilantro is the winner right now. I look forward to coming back next Thursday. Thanks again for stopping by my blog and including me.
Kim of Mo'Betta says
My absolute favorite herb is basil, but I love so many others too!
Autumn Hall says
I love Oregano.
Nancy P. says
Love, love, love the garlic. If I had more in the house I would certainly use it to add more flavor and taste to my recipes!
Madeline says
My favorite herb is oregano.
melissa {persnickety plates} says
Thanks for the invite! I linked up my baked green bean fries – they’d make a great side dish 🙂
I use a lot of basil & cilantro but that red pepper looks delicious.
Loretta says
It changes all the time, but right now, I’ll go with rosemary!