Lemon-Thyme Roasted Baby Potatoes with Garlic and Parmesan

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Oven-roasted baby potatoes tossed with fresh thyme, garlic, and a sprinkle of parmesan for a savory side that shines at any outdoor gathering. This Mediterranean-inspired quick recipe (vegetarian), ready in about 40 minutes, pairs baby potatoes, halved, extra virgin olive oil, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F (220°C). In a large bowl, toss 1.5 pounds halved baby potatoes with 3 tablespoons extra virgin olive oil, 2 tablespoons fresh thyme leaves, 4 minced garlic cloves, 1 teaspoon lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
  2. Step 2: Spread the potatoes cut-side down in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes until the potatoes are golden brown and tender when pierced with a fork.
  3. Step 3: Remove the potatoes from the oven and immediately sprinkle 1/4 cup grated Parmesan cheese over them. Toss gently to distribute the cheese as it melts slightly from the residual heat. Serve warm as a flavorful picnic side dish.

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