Lemon Roasted Potatoes
User Reviews
5
Lemon Roasted Potatoes
Description
This recipe involves cutting Yukon Gold potatoes into one-inch pieces, tossing them with olive oil, dried oregano, salt, and freshly ground pepper. The potatoes roast in a preheated oven until they are just tender with light browning, then are moved together and drizzled with lemon juice and minced garlic. After an additional roasting, the potatoes develop a crisp, golden brown outside with soft interiors. Fresh parsley is sprinkled on top before serving for an herbal note.
The combination of roasting and lemon juice gives the potatoes a fresh brightness and savory depth. These potatoes work well as a side for poultry, fish, or grilled meats. The method allows the garlic and lemon juices to penetrate the potatoes, enhancing their flavor without overpowering the natural potato taste.
Ingredients
- 2 1/2 lbs Yukon Gold potato cut into 1-inch pieces
- 1/3 cup olive oil
- 1 1/2 tsp oregano other herbs like dill or basil would be good too, dried
- salt freshly ground
- black pepper freshly ground
- 1/4 cup lemon juice fresh
- 1 Tbsp minced garlic
- 3 Tbsp minced parsley fresh
Instructions
- Preheat oven to 400 degrees. Spray a rimmed, light colored, 18 by 13-inch baking sheet with non-stick cooking spray.
- Place potatoes in center of baking sheet, drizzle with olive oil, sprinkle with oregano, salt and pepper then toss to evenly coat.
- Spread potatoes into an even layer across baking sheet.
- Roast in preheated oven until nearly tender and just beggining to brown lightly, tossing once halfway through, about 30 - 35 minutes total.
- Remove from oven, scoot potatoes to center, drizzle with lemon juice, sprinkle with garlic, toss to coat. Spread back out into an even layer.
- Roast 10 minutes longer or until fully tender and golden brown in places.
- Sprinkle with parsley and serve warm.
User Reviews
Overall Rating
5
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