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

Ingredient Substitutions

• Instead of Baby Potatoes: small new potatoes, fingerling potatoes
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: margarine, ghee
• Instead of Garlic Cloves: garlic powder (½ tsp)
• Instead of Lemon: lime juice
• Instead of Black Pepper: white pepper
• Instead of Sweet Paprika: smoked paprika (½ tsp)
• Instead of Dried Oregano: Italian seasoning (1 tsp)
• Instead of Crushed Red Pepper Flakes: cayenne pepper (pinch)
• Instead of Fresh Parsley: cilantro

Equipment Needed

• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Skillet
• Wooden Spoon or Spatula
• Measuring Spoons
• Citrus Juicer (optional)

Critical Steps — Do Not Skip

• Boil potatoes until fork‑tender but not falling apart
• Fry potatoes whole then halve to keep shape
• Add garlic after potatoes are browned to avoid burning
• Add lemon juice at the end for balanced acidity

Chef Tips from the Video

• For extra crispness, sprinkle a tiny pinch of corn starch on the halved potatoes before frying.
• Use a cast‑iron skillet for even browning.
• Finish with a drizzle of extra‑virgin olive oil for shine.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in a skillet to retain crispness

Freezer: Freeze cooked potatoes for up to 2 months; thaw and re‑heat in oven

Room temperature: Best served hot; can sit at room temperature for up to 1 hour

Make-Ahead Tips

• Boil the potatoes a day ahead, cool, and refrigerate. Fry just before serving.
• Lemon juice can be added right before plating to keep potatoes from becoming soggy.