These perfectly seasoned roasted potato cubes have a buttery texture that contrasts with a slightly crispy skin. With the fresh rosemary, garlic and lemon zest, it’s a fantastic side dish that you can easily whip up in 30 minutes.
Preparation:
Cook:
Level: Easy
Ingredients
- 1-½ pound yellow potatoes
- 1 whole Little Lemon
- 1 tbsp Olive oil
- 2 strands fresh rosemary
- 2 cloves minced garlic
- ½ teaspoon Kosher salt
- ¼ teaspoons Paprika powder
- 1 tbsp Chopped cilantro leaves (for garnish)
Preparation
Preheat the oven to 425°F. Line the metal pan with parchment paper.
Wash the potatoes thoroughly and keep the skin on. Cut the potatoes into 1-1/2 inch cubes.
Use a cheese grater to collect the zest from the small lemon, save it for later. Squeeze the fresh lemon juice into a mixing bowl, then add the olive oil, chopped rosemary leaves (from one sprig), minced garlic, salt and paprika powder. Whisk briefly then stir in the potatoes.
Transfer the potatoes to the prepared baking dish. Bake for 25 minutes or until the potato cubes are easily pierced with a fork.
Remove the baking dish from the oven. Mix gently and combine the lemon zest and coriander leaves. Garnish with the remaining rosemary spring if desired. Serve immediately.
