Description

This easy garlic potatoes recipe transforms humble potatoes into a family favorite, offering crispy edges and a creamy center. It(s a wholesome, effortless, and delicious dish perfect for busy weeknights.

Ingredients

Scale

1 kg (2.2 lbs) Yukon Gold or Russet potatoes, scrubbed and cut into 2.5 cm (1-inch) wedges
60 ml (0.25 cup) extra virgin olive oil, plus a touch extra for finishing
6 cloves garlic, minced
1 large lemon, zested and juiced
10 g (2 teaspoons) ground sumac
5 g (1 teaspoon) red chili flakes (optional)
8 g (1.5 teaspoons) sea salt
2 g (0.5 teaspoon) freshly ground black pepper
30 g (0.25 cup) pine nuts, toasted
15 g (0.5 cup) fresh dill, finely chopped

Instructions

Prep (Preheat: Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Season the Potatoes: In a large bowl, combine the potato wedges, 60 ml (0.25 cup) olive oil, minced garlic, lemon zest, ground sumac, red chili flakes, sea salt, and black pepper. Toss thoroughly until the potatoes are evenly coated.
Roast for Crispness: Spread the seasoned potato wedges in a single layer on the prepared baking sheet. Ensure they are not overcrowded. Roast for 20 minutes until the edges just begin to color.
Flip (Finish Roasting: Flip the potatoes with a spatula to ensure even browning. Continue roasting for another 15-20 minutes, or until the potatoes are tender on the inside and gloriously golden-brown and crispy on the edges.
Toast Pine Nuts: While the potatoes are roasting, heat a dry small skillet over medium-low heat. Add the pine nuts and toast, stirring constantly, for 2-4 minutes until lightly golden and fragrant. Remove from heat immediately.
Final Flavor Boost: Once the potatoes are cooked, transfer them back to the large bowl. Add the fresh lemon juice and most of the chopped fresh dill (reserve a small amount for garnish). Toss gently to combine.
Serve: Arrange the warm sumac-lemon garlic potatoes on a platter. Scatter the toasted pine nuts generously over the potatoes. Drizzle with a final touch of extra virgin olive oil, then sprinkle with the reserved fresh dill.

Notes

For a quicker shortcut, par-boil potatoes for 5-7 minutes before roasting to reduce oven time. Alternatively, pan-fry seasoned potatoes in a large skillet over medium-high heat until tender and browned.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean-inspired

Nutrition

Serving Size: 1/6 of recipe (approx. 170 g)
Calories: 330 calories
Sugar: 4 g
Sodium: 500 mg
Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 0 mg

Keywords: easy garlic potatoes, roasted potatoes, weeknight dinner, sumac, lemon, crispy potatoes, side dish, gluten-free, dairy-free