Lemon Herb-Infused New Potatoes
This delightful dish features tender new potatoes infused with the aromatic flavors of Herbes de Provence, blended with the bright acidity of fresh lemon juice. Ideal for a summer gathering, these small, buttery potatoes are a fantastic side dish that complements any main course. The addition of coarse salt and freshly ground black pepper enhances their natural flavors, making each bite a medley of textures and tastes. Perfect for vegan and non-vegan diners alike, the simplicity of this recipe allows the vibrant ingredients to shine, celebrating the essence of Mediterranean cuisine. Serve them warm as a side dish at your next family meal or picnic, and enjoy the compliments that come your way!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
new potatoes
1.5 (lbs, scrubbed and left whole)
extra virgin olive oil
1 (tablespoon)
herbes de Provence
0.5 (teaspoon)
coarse salt
0.5 (teaspoon)
lemon
0.5 (medium, juice of)
black pepper
to taste (freshly ground)
Instructions
1
Begin by scrubbing the tiny new potatoes under cold running water to remove any dirt. Leave them whole for the best texture.
2
In a large saucepan or medium stockpot, add the cleaned new potatoes and cover them with salted water. Bring the water to a vigorous boil over high heat.
3
Once boiling, reduce the heat to maintain a gentle boil. Cook the potatoes until they are just tender when pierced with a fork, which should take around 10 minutes, depending on the exact size of your potatoes.
4
Carefully drain the cooked potatoes and let them rest for a few minutes to cool, just enough to handle.
5
In a large nonstick skillet, heat the extra virgin olive oil over medium-high heat until shimmering.
6
Sprinkle in the Herbes de Provence and sauté for about 10 seconds, allowing the herbs to release their fragrant oils.
7
Add the drained potatoes to the skillet, followed by the coarse salt and fresh lemon juice. Gently toss everything together to ensure the potatoes are well-coated with the oil and seasoning.
8
Continue cooking, stirring and tossing gently, until the potatoes are heated through, about 1 to 2 minutes.
9
Season the dish with freshly ground black pepper to taste before removing from heat.
10
Serve the warm Lemon Herb-Infused New Potatoes immediately, garnished with additional herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Lemon Herb-Infused New Potatoes?
Lemon Herb-Infused New Potatoes are a tender side dish featuring small potatoes flavored with Herbes de Provence, extra virgin olive oil, and fresh lemon juice.
How many ingredients are required for this recipe?
The recipe requires 6 main ingredients: new potatoes, extra virgin olive oil, herbes de Provence, coarse salt, lemon, and black pepper.
What type of potatoes should I use?
This recipe specifically calls for 1.5 lbs of tiny new potatoes.
Should I peel the new potatoes?
No, the potatoes should be scrubbed under cold running water but left whole and unpeeled for the best texture.
How long do the potatoes need to boil?
The potatoes should be boiled for approximately 10 minutes until they are just tender when pierced with a fork.
Is this recipe vegan-friendly?
Yes, this recipe is suitable for both vegan and non-vegan diners as it uses olive oil instead of butter.
What specific herbs are used in this dish?
The dish uses Herbes de Provence to provide a fragrant Mediterranean flavor profile.
How much olive oil is used?
The recipe uses 1 tablespoon of extra virgin olive oil.
How do I prepare the lemon?
You will need the juice of half a medium lemon.
What is the first step in the instructions?
The first step is scrubbing the tiny new potatoes under cold running water to remove any dirt.
How long should I sauté the Herbes de Provence?
Sauté the herbs in the oil for about 10 seconds to allow them to release their fragrant oils.
When do I add the lemon juice?
The lemon juice is added to the skillet along with the cooked potatoes and coarse salt.
How long do the potatoes cook in the skillet?
The potatoes should be tossed in the skillet for 1 to 2 minutes until they are heated through.
What type of salt is recommended?
The recipe calls for 0.5 teaspoon of coarse salt.
Can I add pepper to this recipe?
Yes, you should season the dish with freshly ground black pepper to taste before serving.
Should the potatoes be served hot or cold?
The recipe recommends serving the Lemon Herb-Infused New Potatoes warm and immediately after cooking.
Is this dish considered Mediterranean cuisine?
Yes, the use of olive oil, lemon, and Herbes de Provence makes it a celebration of Mediterranean flavors.
What is the best occasion to serve these potatoes?
They are ideal for summer gatherings, family meals, or picnics.
How many pounds of potatoes do I need?
You will need 1.5 lbs of new potatoes.
Can I garnish this dish?
Yes, you can garnish the finished dish with additional herbs if desired.
What kind of skillet should I use?
A large nonstick skillet is recommended for heating the oil and tossing the potatoes.
How do I know when the potatoes are done boiling?
They are done when they are just tender when pierced with a fork.
What is the heat setting for the skillet?
The extra virgin olive oil should be heated over medium-high heat until shimmering.
Do I need to dry the potatoes after boiling?
The recipe suggests draining them and letting them rest for a few minutes to cool slightly before adding to the skillet.
Can I use table salt instead of coarse salt?
While coarse salt is recommended for texture and flavor, table salt can be used if you adjust the quantity to your preference.
How many servings does this recipe make?
The exact number of servings is not specified, but the recipe uses 1.5 lbs of potatoes.
What is the total preparation and cook time?
Boiling takes about 10 minutes, and the skillet toss takes 1-2 minutes, totaling around 15 minutes of active cooking time plus prep.
Is there any sugar in this recipe?
No, there is no added sugar in this recipe.
Can I substitute the olive oil?
Extra virgin olive oil is recommended for its flavor, but other cooking oils could be used in a pinch.
What should the water be like when boiling the potatoes?
The potatoes should be covered with salted water and brought to a vigorous boil over high heat.