Mediterranean Diet Herb-Infused Boiled Potatoes
Elevate your side dish game with these Mediterranean Diet Herb-Infused Boiled Potatoes—an effortless yet flavor-packed recipe that's perfect for any occasion. Tender baby potatoes are gently boiled to perfection and then tossed in a fragrant blend of extra virgin olive oil, fresh rosemary, thyme, parsley, and oregano, with a hint of zesty lemon and garlic. These herbaceous potatoes are not only healthy but also irresistibly aromatic, embodying the timeless essence of Mediterranean cuisine. Ready in under 30 minutes, this gluten-free and vegan dish is the ultimate versatile addition to your table, pairing beautifully with grilled fish, roasted chicken, or as a stand-alone dish. Try this easy recipe today and bring a burst of vibrant flavors to your meals!
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Ingredients
- 500 grams Baby or new potatoes
- 3 tablespoons Extra virgin olive oil
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon, chopped Fresh oregano
- 2 cloves, minced Garlic
- 1 whole, zested Lemon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 liter Water
Directions
Step 1
Start by rinsing the potatoes thoroughly under cold water to remove any dirt. Cut any large potatoes in half to ensure even cooking while leaving smaller ones whole.
Step 2
In a large pot, combine the potatoes and water. Add 1 teaspoon of salt to the water, which will season the potatoes while boiling.
Step 3
Bring the water to a gentle boil over medium-high heat. Allow the potatoes to cook for about 15-20 minutes or until they are fork-tender.
Step 4
While the potatoes are boiling, prepare the herb infusion. In a small pan, heat 3 tablespoons of extra virgin olive oil over medium-low heat.
Step 5
Once the oil is warm, add the minced garlic, stirring gently. Cook until the garlic is fragrant but not browned, about 1-2 minutes.
Step 6
Add the rosemary, thyme, chopped parsley, and oregano to the pan, warming them slightly in the oil to release their flavors, stirring gently for another 1-2 minutes.
Step 7
Turn off the heat and stir in the lemon zest, mixing well with the other herbs in the oil.
Step 8
Once the potatoes are cooked through, drain the water and return the potatoes to the pot.
Step 9
Pour the herb-infused olive oil over the hot potatoes, tossing them gently to ensure they are well coated.
Step 10
Season the potatoes with black pepper and additional salt to taste. Transfer to a serving dish and garnish with extra parsley if desired.
Step 11
Serve warm as a delicious side dish alongside your favorite Mediterranean main courses or enjoy them on their own.
Nutrition Facts
| Serving size | (1642.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 781.8 |
| Total Fat 42.9g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2429.1mg | 0% |
| Total Carbohydrate 97.4g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 5.7g | |
| Protein 11.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 146.3mg | 0% |
| Iron 3.2mg | 0% |
| Potassium 2096.2mg | 0% |
Source of Calories