Zesty Lemon Mint Roasted Potatoes

Lemon mint new potatoes are the side dish that disappears first – small new potatoes roasted with garlic and olive oil, then showered with fresh mint and lemon juice.

Looking for a side dish that’s both incredibly simple and bursting with bright, fresh flavor? You’ve found it! These Lemon Mint New Potatoes are a game-changer. The tender, creamy potatoes are roasted to perfection and then tossed with zesty lemon and cool, refreshing mint. It’s an elegant, yet effortless, side that pairs beautifully with almost any main course. Get ready for your new favorite way to eat potatoes!

Ingredients

• 2 lbs / 900g (31.7 oz) new potatoes, chopped (about 10 small)
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup (960 ml) fresh mint, chopped
• 2 teaspoons (10 ml / 0.3 fl oz) fresh lemon juice
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 350°F / 175°C. Lightly grease a large baking sheet or line it with parchment paper.
2. In a large bowl, combine the chopped potatoes, minced garlic, olive oil, and chopped mint. Toss everything together until the potatoes are evenly coated.
3. Spread the potatoes in a single, even layer on the prepared baking sheet. This ensures they roast evenly and get crispy.
4. Roast for 40-45 minutes, or until the potatoes are tender and golden brown, flipping them halfway through the cooking time.
5. Remove from the oven and immediately drizzle with fresh lemon juice. Season generously with salt and pepper to taste and serve warm.

Nutritional Information

• Serves: 6
• Serving Size: 3/4 cup (960 ml)
• Calories: 221
• Fat: 2.5g
• Carbohydrates: 45g
• Protein: 5g
• Fiber: 7g
• Sugar: 3g
• Sodium: 85mg

Pro Tips

• Cut potatoes into uniform, bite-sized pieces to ensure they cook evenly.
• For crispier results, pat the potatoes completely dry before tossing with oil and arrange them in a single layer on the baking sheet without overcrowding.
• Always add the fresh lemon juice just before serving. This preserves its bright, zesty flavor and prevents the potatoes from getting soft.
• For a touch of heat, add a pinch of red pepper flakes along with the garlic before roasting.

FAQ

Q: Is this lemon mint potato recipe vegan
A: Yes, this recipe is naturally vegan and dairy-free. It uses olive oil and contains no animal products, making it a perfect plant-based side dish for any occasion.

Q: What vegetarian main course pairs well with these potatoes
A: These potatoes are incredibly versatile. For a balanced vegetarian meal, pair them with a protein-rich main like grilled halloumi skewers, black bean burgers, a hearty lentil loaf, or a large salad topped with chickpeas and your favorite plant-based protein.

Q: How do I store leftover roasted potatoes
A: Store any leftover lemon mint potatoes in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat them in an oven or air fryer at 375°F (190°C) until warmed through and crispy again.

Q: Can I use a different herb instead of mint
A: Absolutely. If you don’t have mint, fresh dill or parsley would also be delicious with the lemon and garlic. Chop them finely and toss them with the potatoes after roasting, just as you would with the mint and lemon juice, to preserve their fresh flavor.

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Stav Kogan

Lemon Mint New Potatoes

An incredibly simple and elegant side dish bursting with bright, fresh flavor. Tender new potatoes are roasted to perfection and tossed with zesty lemon and cool, refreshing mint, pairing beautifully with almost any main course.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 221

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2 lbs (900 g / 31.7 oz) new potatoes, chopped (about 10 small)
• 4 cloves garlic, minced
• 1 tablespoon (15 ml / 0.5 fl oz) olive oil
• 1/4 cup (960 ml) fresh mint, chopped
• 2 teaspoons (10 ml / 0.3 fl oz) fresh lemon juice
• Salt and freshly ground black pepper, to taste
• For crispier results, pat the potatoes completely dry before tossing with oil and arrange them in a single layer on the baking sheet without overcrowding.
• Always add the fresh lemon juice just before serving. This preserves its bright, zesty flavor and prevents the potatoes from getting soft.
• For a touch of heat, add a pinch of red pepper flakes along with the garlic before roasting.

Method

 

1. Preheat your oven to 350°F / 175°C. Lightly grease a large baking sheet or line it with parchment paper.
2. In a large bowl, combine the chopped potatoes, minced garlic, olive oil, and chopped mint.
3. Toss everything together until the potatoes are evenly coated.
4. Spread the potatoes in a single, even layer on the prepared baking sheet. This ensures they roast evenly and get crispy.
5. Roast for 40-45 minutes, or until the potatoes are tender and golden brown, flipping them halfway through the cooking time.
6. Remove from the oven and immediately drizzle with fresh lemon juice.
7. Season generously with salt and pepper to taste and serve warm.
8. Cut potatoes into uniform, bite-sized pieces to ensure they cook evenly.

Nutrition

Calories: 221kcalCarbohydrates: 45gProtein: 5gFat: 2.5g

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