Garlic Lemon & Herbs Roasted Potatoes
Healthy snack or as a side, this herby, garlicky and lemony deliciousness is sure to impress.
Ingredients
- 200 Gms Baby potatoes
- 1 Tbsp Olive oil
- 1/2 Tsp Rosemary fresh or dried (I used dried)
- 1/4 Tsp Salt
Sauce Ingredients
- 1.5 Tbsp Garlic Minced
- 1.5 Tbsp Cilantro Chopped finely
- 2 Tsp Butter
- 2 Tsp Green chillies Minced
- 1 Tsp Lemon juice
- Salt and freshly ground black pepper
- 1 Tsp Thyme Fresh or dried (I used fresh)
- 2 Tbsp Water
Garnish
- Chopped Cilantro
- Sesame seeds
Instructions
- Wash and clean the baby potatoes thoroughly. Yeah, we would roast them skin on.
- Slice the potatoes in half and keep aside.
- Preheat the oven at 175 C fan assisted. While the oven pre-heats, toss the potatoes in 1/2 tbsp olive oil, salt and rosemary.
- Line a baking tray with baking paper, and brush the remaining 1/2 tbsp oil on it in a thin film.
- Place the potatoes in a single layer with the skin side facing upwards.Roast them in the preheated oven at 175 C for approx 40-45 mins.
- In the last 10 mins, in a pan, heat butter on the stove top. Add garlic and green chillies and sauté until the garlic is fragrant and begins to change colour, takes approx 4-5 mins.
- Add the chopped cilantro and thyme and cook it for 2 mins on low flame. Add salt and black pepper (remember salt is there in potatoes too, so add accordingly). Add water, mix everything well and cook for another minute. It would come together as semi dry sauce like consistency. Don’t add too much water as the potatoes will get soggy when tossed in it.
- Switch off the flame and add lemon juice.
- Take the potatoes out of oven and immediately toss in the sauce. Garnish and serve immediately.Enjoy!!!
Notes
* Increase or reduce the quantity of green chillies as per the heat tolerance.
* Use avocado oil to make sauce instead of butter for vegan option.