Santorini Sunset Lemon-Herb Potatoes
A heart-healthy take on a classic, these roasted potatoes deliver crispy edges and a fluffy, flavor-infused interior. By using a vibrant blend of herbs, fresh lemon, and skin-on potatoes, we capture the essence of the Aegean isles in a side dish that is both delicious and nourishing.
Servings 8
Calories 187kcal
Ingredients
For the Aromatic Herb Blend:
- 1 tsp sweet paprika
- 1 tsp dried oregano
- 1 tsp dried rosemary lightly crushed
- 1 tsp garlic powder
- ½ tsp black pepper freshly ground
- ½ tsp kosher salt
For the Potatoes:
- 2.5 lbs about 1.15 kg Yukon Gold or other thin-skinned potatoes, scrubbed and cut into 8 wedges per potato
- 4 tbsp extra virgin olive oil divided
- 8 cloves garlic minced
- 1 large lemon zested and juiced (about ¼ cup juice)
- 1 cup no-salt-added vegetable or chicken broth
- 2 tbsp grated Pecorino Romano or Parmesan cheese
- ½ cup fresh parsley finely chopped
Instructions
- Prepare the Aromatics: Preheat your oven to 425°F (220°C). In a small bowl, combine all ingredients for the Aromatic Herb Blend: paprika, oregano, rosemary, garlic powder, black pepper, and kosher salt. Mix thoroughly and set aside.
- Season the Potatoes: In a large bowl, place the scrubbed potato wedges. Drizzle with 3 tablespoons of the extra virgin olive oil and toss to coat each wedge completely. Sprinkle the entire Aromatic Herb Blend over the potatoes and toss again until the spices are evenly distributed.
- Begin the Roast: Arrange the seasoned potato wedges in a single, even layer on a large rimmed baking sheet. Ensure there is space between the wedges for air to circulate. Roast for 25 minutes, or until the bottoms of the potatoes are golden brown and beginning to crisp.
- Create the Infusion: While the potatoes are roasting, prepare the infusion liquid. In a medium bowl, whisk together the remaining 1 tablespoon of extra virgin olive oil, the minced garlic, lemon zest, lemon juice, and the no-salt-added broth.
- Finish the Potatoes: After the initial 25-minute roast, carefully remove the baking sheet from the oven. Pour the infusion liquid evenly over the hot potatoes. Use a spatula to gently toss them, scraping up any browned bits from the pan. Sprinkle the grated cheese over the top. Return the pan to the oven and roast for an additional 15-20 minutes, until the liquid has been mostly absorbed and the potatoes are tender on the inside and deeply golden on the edges.
- Garnish and Serve: Remove the potatoes from the oven. Garnish generously with the fresh, chopped parsley and serve immediately.
Notes
- Potato Choice: Using thin-skinned potatoes like Yukon Gold is essential. Their skins are tender, contain significant fiber, and crisp up beautifully without needing to be peeled.
- Achieving Crispiness: Do not overcrowd the baking sheet. Roasting in a single layer with space between the wedges is the most important factor for achieving a crispy exterior.
- Flavor Variation: For a slightly smoky flavor, substitute half of the sweet paprika with smoked paprika. A pinch of red pepper flakes can also be added to the herb blend for a touch of heat.
Nutrition Facts
Per serving: 1/8 of the recipe- Calories: 187 kcal
- Total Fat: 7.5 g
- Saturated Fat: 1.2 g
- Carbohydrates: 27.2 g
- Dietary Fiber: 3.6 g
- Protein: 3.8 g
- Sodium: 194 mg
- Added Sugar: 0 g