Roasted Lemon Potatoes
HB-17414 · Hand-built original · American
Yukon potato pieces roasted in lemon, garlic, parsley and rosemary oil until crisp-edged and tender.
AmericanSide Dish55 minServes 6248 kcalGluten-freeDairy-freeEgg-freeDiabetic
Main ingredient: potatoes
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:6quantities adjust to match
Ingredients
- 2 1/2 pounds Yukon potatoes
- 1/3 cup olive oil
- zest of 1 lemon
- juice of 1 lemon
- 3 cloves garlic, minced
- 2 tablespoon parsley, chopped
- 1 teaspoon rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
Method
- Spray a sheet pan and heat the oven to 400°F before the potatoes are cut, so the pan is ready when they are coated.
- Stir the olive oil together with the lemon zest, lemon juice, minced garlic, chopped parsley, chopped rosemary, salt and pepper in a small bowl.
- Cut the Yukon potatoes into 1-inch pieces and toss them in a large bowl with the lemon and herb oil until every piece is evenly coated.
- Spread the coated potatoes in a single layer on the sheet pan and roast them for 40 to 45 minutes, stirring them around halfway through, until crisp at the edges and tender inside.
- Serve these roasted lemon potatoes warm, with their garlicky lemon juices spooned over from the pan.
Prep: 15 min · Cook: 40 min · Total: 55 min
Nutrition (per serving, where published)
248 kcalCalories
4.1 gProtein
31.4 gCarbs
12.5 gFat
1.7 gSaturates
0.2 gFibre
0 gSugars
394 mgSodium
0 mgCholesterol
905 mgPotassium
14 mgCalcium
0.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data