Lemon Roasted Potatoes
These lemon roasted potatoes are bursting with bright citrus flavor and make a perfect accompaniment to grilled meats, roasted vegetables, or as part of a festive holiday meal. Give them a try for a zesty twist on classic roasted potatoes!
Ingredients
- 4 lbs potatoes such as Yukon Gold or baby potatoes, washed and medium diced
- 5 tablespoons olive oil
- Juice of 4 lemon
- 8 cloves garlic minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1.5 tbsp. fresh parsley chopped
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it with olive oil.
- In a large bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, 1.5 tbsp of fresh parsley, salt, and pepper. Mix well.
- Add the potato pieces to the bowl and toss until they are evenly coated with the lemon mixture.
- Arrange the potatoes in a single layer on the prepared baking sheet.
- Roast the potatoes in the preheated oven for 30-35 minutes, or until they are golden brown and crispy on the outside and tender on the inside.
- Stir the potatoes halfway through the cooking time to ensure even cooking.
- Once the potatoes are done, remove them from the oven and transfer them to a serving dish.
- Garnish the lemon roasted potatoes with freshly chopped parsley for a pop of color and extra flavor.
- Serve hot as a delicious side dish alongside your favorite main course. Enjoy!
Notes
- You can use any variety of potatoes for this recipe, but Yukon Gold or baby potatoes work particularly well.
- For extra crispiness, you can increase the oven temperature to 425°F and roast the potatoes for a shorter period of time.
- Feel free to customize the seasoning with your favorite herbs and spices, such as rosemary, thyme, or paprika.
- Leftover roasted potatoes can be stored in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven, toaster oven, or microwave before serving.
