Pan-Roasted Potatoes with fresh herbs and garlic
This simple recipe with baby red potatoes, fresh green garlic and a mix of seasonal fresh herbs makes a great snack as well as a side to any meal spread. It them as is, or add to a wrap, a sandwich or in a buddha bowl
Servings: 5
Calories: 115kcal
Ingredients
- 1 kg baby Red-skinned potatoes washed and halved
- 3 spring garlic/ cloves of garlic finely chopped
- 4 tbsp Olive oil
- Salt to taste
- Freshly ground black pepper to taste
- ½ cup fresh fresh herbs chopped (I have used a mix of parsley and dill)
Instructions
- Heat oil in a pan.
- When the oil is hot, add chopped garlic and sauté for a minute till fragrant (but not burnt)
- Add the halved red potatoes (with skin) (If you are using bigger red potatoes, simply chop them into bite-sized chunks)
- Mix well so that the potatoes are well coated with oil. Cook covered with stirring in-between till the potatoes are tender.
- Season with salt, pepper and half the fresh herbs. Mix well and cook open for another minute.
- Remove in a serving dish and mix in the remaining herbs.
- Serve warm.
Notes
- To make prepping and cooking easier make sure to choose potatoes that are similar in size.
- I have only used salt and pepper for basic seasoning but spice mixes like tandoori veg mix, a Za'atar mix or a Mexican spice mix can also be added for variations.
- Pair these with a Parsley dip when serving as a snack to bring out the delicate flavour of fresh herbs even more.
Nutrition
Serving: 200g | Calories: 115kcal