Garlic Lemon Baby Potatoes

Ingredients

• 750 g Baby Potatoes (washed, whole)
• 1 tablespoon Salt (for boiling water)
• 1 teaspoon Salt (for seasoning)
• 2 tablespoons Olive Oil (extra virgin, for skillet)
• 4 tablespoons Unsalted Butter (cut into pieces)
• 3 cloves Garlic Cloves (pressed)
• 1 Lemon (freshly squeezed juice)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Sweet Paprika (for color)
• 1 teaspoon Dried Oregano (crushed between fingers)
• ¼ teaspoon Crushed Red Pepper Flakes (optional heat)
• 2 tablespoons Fresh Parsley (chopped)

Instructions

1. Wash potatoes

   Rinse the baby potatoes under cold running water, scrubbing any dirt. Pat dry.

   Time: PT5M

2. Boil potatoes

   Place the whole potatoes in a large pot, cover with cold water, add 1 tablespoon salt, and bring to a boil over high heat. Once boiling, reduce to medium‑low, cover, and simmer for about 15 minutes. After 5 more minutes, check larger potatoes; when a knife slides in easily, they are done.

   Time: PT20M

   Temperature: medium‑low

3. Drain potatoes

   Drain the potatoes in a colander and let them steam dry for 2 minutes.

   Time: PT2M

4. Halve potatoes

   Using a sharp chef’s knife, cut each potato in half lengthwise.

   Time: PT5M

5. Prepare aromatics

   Press the garlic cloves with a garlic press. Cut the butter into three roughly equal pieces. Juice the lemon and set aside.

   Time: PT2M

6. Fry potatoes (first stage)

   Heat a large skillet over medium heat. Add 2 tablespoons olive oil and 2 tablespoons butter. When the butter melts and foams, add the halved potatoes, season with 1 tsp salt and ½ tsp pepper, and fry, turning occasionally, until golden brown on all sides, about 13‑15 minutes.

   Time: PT15M

   Temperature: medium

7. Add garlic and remaining butter

   Push the potatoes to the edge of the skillet, add the remaining 2 tablespoons butter, a splash of olive oil, and the pressed garlic. Sauté for about 1 minute until fragrant, being careful not to let the garlic burn.

   Time: PT1M

   Temperature: medium

8. Season and finish

   Stir the potatoes back into the center. Sprinkle the oregano, paprika, and red‑pepper flakes. Pour the lemon juice over everything, toss gently, and cook for another 2‑3 minutes. Finish with the chopped parsley and give a final quick toss.

   Time: PT3M

   Temperature: medium

9. Serve

   Transfer the potatoes to a serving platter, garnish with a little extra parsley if desired, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

310

Protein

4g

Carbohydrates

32g

Fat

17g

Fiber

4g