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Lemon Herb Roasted Potatoes {Taste and Tell Thursdays}

Elevate a simple side dish by adding lemon and easy to use Gourmet Garden herbs.


Lemon Herb Roasted Potatoes | Taste and Tell

Welcome to Taste and Tell Thursdays! Come link up your posts below for a chance to win a cooler filled with herbs from Gourmet Gardens!

I’m pretty good when it comes to coming up with ideas for dinner.  I’ve got about a million recipes that I want to try, so as long as I’m prepared, dinner is usually pretty easy for me.  But do you know what I do have a hard time with?

Side dishes.

I don’t know why, but when I try to decide what to serve alongside dinner, I usually come up blank.  Don’t hate on me, but we usually just end up with something simple like sliced fruit or frozen vegetables.

But I’m trying to change this.  To bring a little more variety into our dinner time.  And these potatoes are a great way to change things up just a little bit!!

One of the things that I miss the most during the winter are my fresh herbs.  I haven’t been able to have a garden the last couple of summers, but I always make sure I have some herbs growing in pots.  But seeing that Utah has an impossibly long winter, most months I’m either stuck not using herbs, or paying an arm and a leg for them at the grocery store.

Enter Gourmet Gardens.

I’m sure you have all seen the tubes in the produce section at your grocery store.  Gourmet Garden herbs and spices are made with organically grown herbs.  They are washed, chopped, blended and packed fresh into squeezable tubes.  They are refrigerated (never heated or dried) so they retain their fabulous flavor, aroma and color.  Best of all, they last up to three months in your refrigerator and you can use just like fresh!

I can see these herbs brightening up any side dish – or main dish for that matter.  And the lemon is a twist that you don’t want to skip.  It brings a whole new layer of flavor to these otherwise simple roasted potatoes!


Lemon Herb Roasted Potatoes
 
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Elevate a simple side dish by adding lemon and easy to use Gourmet Garden herbs.
Serves: 6 servings
Ingredients
Instructions
  1. Heat oven to 450F.
  2. In a large bowl, combine the lemon zest, lemon juice, Gourmet Garden garlic, Gourmet Garden basil, Gourmet Garden oregano and olive oil. Whisk together.
  3. Cut the potatoes into ½ to ¾-inch cubes. Add to the bowl. Toss to coat the potatoes with the lemon-herb mixture.
  4. Spread the potatoes on a baking sheet and bake until golden and the edges get crispy, about 25 minutes, stirring once or twice.

Before we get to the giveaway, the winner of last week’s prize pack from Smucker’s was:

Averie Sunshine!

Check your email, Averie , to claim your prize!

And here are a few posts that were linked that caught my eye:

Nutella Brownies from Buns in My OvenNutella Brownies from Buns in My Oven – the most clicked recipe from last week!

Homemade Hamburger Helper from Farmgirl GourmetHomemade Hamburger Helper from Farmgirl Gourmet

Honey Roasted Chickpeas from Cheap Recipe BlogHoney Roasted Garbanzo Beans from Cheap Recipe Blog

Pasta with Sausage and Butternut Squash from Mostly Food & CraftsPasta with Sausage and Butternut Squash from Mostly Food and Crafts

And now for the giveaway and link up:


Included in the giveaway is:

*a soft-sided cooler filled with 11 Gourmet Garden tubes

To enter to win, use the Rafflecopter widget below. Remember – if you link up a recipe, make sure you enter on the Rafflecopter for your chance to win!

a Rafflecopter giveaway

The rules for the link up are simple:

1 – you can link up to any recipe
2 – link must be to a blog post – no etsy stores or advertisements
3 – please add a link in your post back to this post
4 – you can link up to 2 links per week, and links cannot be duplicated through the month

Don’t forget to click over on some of the other links so that we can all enjoy each other’s creations!!

And I’d love to have you follow me via Facebook, Twitter, Pinterest, or Google+. And don’t forget to subscribe to my weekly newsletter!

All writing and photography is copyright © 2007-2015 by Deborah Harroun unless otherwise indicated. All rights reserved.

Reader Interactions

Comments

  11. Thanks for featuring my brownies! And, I absolutely loooooove those squeezy herbs. So totally convenient and cheaper than wasting the fresh, because I never use it all!

    Reply

  14. I’m so bad at making side dishes also but these herbs would make it so easy! I’ve seen them in my local grocery store but have never tried them!

    Reply

  16. I love basil… I have used a few of the gourmet garden squeeze tubes. I really love the lemon grass one because lemon grass doesn’t seem to be something my grocery store otherwise stocks and the squeeze tube allows me to make some yummy thai recipes that I wouldn’t otherwise be able to make.

    Reply

  18. This recipe looks delicious. I have tried some of the Garden Gourmet products and would be anxious for the opportunity to test others. They are so handy

    Reply

  21. My favorite herb is rosemary. I think I’m going to try growing it this summer, because I’d really love to be able to go outside and snip off a sprig.

    Reply

  35. These will make a great-grandma a happy camper and cook,all are awesome,and difficult to grow in winter,the potatoes prepared this way are
    so very delicious,thank you so much for this recipe…
    God bless you and all that you put your heart and hands to…
    Sincerely,
    Honey

    Reply

  43. My favorite herb probably is dill — I often use it on potatoes (baked or broiled or roasted), on carrots, over cooked pasta with a little butter…all kinds of things. I use dried usually because it’s hard to get fresh in winter, or it’s expensive.

    Reply

  61. Deborah, we roast potatoes here all the time. I can add different combinations of spices and my kids inhale them. I have seen these tubes in the store but have never tried them. Keeping my fingers crossed .~Liz

    Reply

  75. It would have to be a tie between cilantro and dill. I think cilantro would win, but there are certain times it just has to be dill!

    Reply

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