Baby red potatoes roasted with fresh herbs, lemons and an assortment of veggies including broccolini makes the perfect savory side dish.


Recipe Summary

25 mins
50 mins
25 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C).

  • Fill a large saucepan with lightly salted water and bring to a boil. Add potatoes to the water and boil until only partially cooked, 3 to 4 minutes. Strain.

  • Heat olive oil in a large skillet over medium-high heat. Add potatoes, broccolini, green bell pepper, leek, and onion and stir. Add garlic, parsley, rosemary, bay leaves, thyme, basil, pepper, and salt. Squeeze lemon slices over the mixture in the skillet and drop them in. Saute, stirring often, for 5 minutes. Add additional olive oil as needed.

  • Transfer mixture to a baking sheet.

  • Bake in the preheated oven until potatoes are golden brown on the edges, about 12 minutes, tossing halfway through. Remove and discard lemons and bay leaves and serve immediately.

Cook's Notes:

Any color bell pepper will do.

If you don't have fresh herbs, substitute dried ones and halve the amount. Also, try your favorite veggies to create a medley variety to your liking. I've made this recipe with a variety of combinations including carrots, asparagus, bell peppers, onions, broccolini, broccoli, cauliflower, celery, and zucchini.

Nutrition Facts

97 calories; protein 3.7g; carbohydrates 12.3g; fat 4.7g; sodium 415mg. Full Nutrition