Ingredients
- cooking spray
- ½ cup orange juice
- ¼ cup olive oil
- 6 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 ½ tablespoons crushed dried oregano
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 3 pounds fingerling potatoes
- 3 tablespoons chopped fresh thyme
Why This Recipe Is So Enjoyable
These potatoes are bursting with fresh herb flavors and a bright touch of citrus. They offer a perfect balance of savory and zesty notes that can brighten up any meal. Plus, they are easy to prepare and make a great side dish for many occasions.
Pro Cooking Tips
- Use fresh herbs for the best flavor and aroma.
- Make sure the potatoes are cut into even pieces to cook uniformly.
- Roast at a high temperature to get crispy edges while keeping the inside tender.
- Make sure the potatoes are cut into even pieces to cook uniformly.
- Roast at a high temperature to get crispy edges while keeping the inside tender.
Directions
Heat your oven to 400°F (200°C). Lightly spray a 9x13-inch baking dish with cooking spray so the potatoes don’t stick. In a food processor, blend together the orange juice, olive oil, garlic, mustard, lemon juice, oregano, salt, pepper, cumin, and turmeric until you get a thick, flavorful sauce. Toss the potatoes in the baking dish with this sauce, making sure they’re nicely coated. Cover the dish and pop it in the oven for about 40 minutes. Then, take off the cover and bake for another 20 minutes or so, until the potatoes are tender and perfectly cooked. Finish by sprinkling fresh thyme on top before serving.
Serving Combinations
They pair wonderfully with grilled chicken, fish, or a light salad. Adding a dollop of sour cream or a sprinkle of feta cheese can enhance the flavors even more. Serve warm to enjoy the full aroma of the herbs and citrus zest.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain crispiness rather than microwaving. Avoid storing with moist ingredients to keep them from becoming soggy.
