Lemon Garlic Spanish Potatoes
These Lemon Garlic Spanish Potatoes are loaded with flavors, easy to make, like seriously, no hassels and done in about 30 minutes. The perfect recipe.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 baby new potatoes
- 6 cloves garlic
- 1 lemon
- 3 tbsp extra virgin olive oil (45 ml)
- 1/4 cup finely chopped fresh parsley (13 grams)
- sea salt & black pepper
Instructions
- 1
Wash & pat dry 12 baby new potatoes, cut each one into 4 evenly sized quarters, add the cut potatoes into a large bowl, cut a slit on 6 cloves of garlic (skin on) and add to the bowl with the potatoes, squeeze in a generous tablespoon of lemon juice over the potatoes and garlic, 2 tablespoons of extra virgin olive oil and season everything with sea salt & black pepper, mix together until well combined
- 2
Transfer everything into a baking tray lined with parchment paper, make sure the potatoes and garlic are all in a single layer, drizzle any of the lemon juice and olive oil left in the bowl over the potatoes & garlic
- 3
Add into a preheated oven, bake + broil option 210 C - 425 F
- 4
Meanwhile, finely chop a handful of fresh parsley, add about a 1/4 cup into a bowl, using a grater, add some lemon zest from a fresh lemon over the parsley, about 1 teaspoon, set aside
- 5
After 25 to 30 minutes the potatoes should be perfectly roasted, remove from the oven, remove the garlic from the pan, detach the skins from the garlic, roughly chop the roasted garlic, add to the bowl with the parsley & lemon zest, add in 1 tablespoon extra virgin olive oil and mix together
- 6
Transfer the roasted potatoes into a large bowl, add in the parsley mixture, gently mix together until well combined
- 7
Transfer everything into a serving dish, garnish with lemon wedges, serve at once, enjoy!