lemon roasted potatoes

Greek Lemon-Garlic Roasted Potatoes

mini potatoes ((I used Yukon Gold))

olive oil

lemon

garlic (minced)

oregano

salt

black pepper

vegetable broth (or chicken broth)

Preheat the oven to 400 degrees F. Cut the potatoes in half and set in a 9X13 inch baking dish.

Drizzle the olive oil over the top. Then add the lemon zest, minced garlic, oregano, salt and pepper. Toss the potatoes to coat in seasoning.

Pour the lemon juice and vegetable broth in the side of the pan, being careful not to “washed” the seasoning off the potatoes. Roast for 30 minutes in the oven.

Flip the potatoes and place back in the oven for 25-30 minutes, until the potatoes are tender and the skin is starting to crisp.

Toss the potatoes in the glaze and serve. (Sprinkle with fresh parsley if desired.)

https://content.jwplatform.com/videos/xld2DuuF.mp4

Greek Lemon-Garlic Roasted Potatoes Recipe - Our version of roasted Greek lemon potatoes features tender baby potatoes and lots of zesty garlic for a bright and tangy side dish.

Greek Lemon Potatoes

With plenty of lemon and fresh rosemary, these roasted potatoes are a go with everything simple side that pairs with most main dishes.

Rosemary Roasted Potatoes

fingerling potatoes, halved lengthwise

rosemary

parsley

In a large bowl, toss the potatoes with rosemary, lemon juice, olive oil, salt and pepper.

Arrange the potatoes cut side down on a sheet pan. Spread them out in a single layer, so the potatoes are not overlapping, and they are making direct contact with the pan.

Roast the potatoes for 40-45 minutes until they are brown and crisp on the edges and soft in the middle. You should be able to easily pierce them with a paring knife.

Made these for my family &amp; a dinner guest. Loved them! I also love your instagram page!

Perfectly seasoned with rosemary and lemon, these crispy roasted potatoes are packed with flavour and always a hit!

Rosemary Lemon Roasted Potatoes

lbs. Yukon gold potatoes (900 g)

olive oil (45 ml)

lemon juice

tsp black pepper

garlic powder

onion powder

Start bringing a large pot of water to a boil on the stovetop.

While you wait, chop the potatoes into approximately 1-inch chunks and prepare the lemon juice, lemon zest and chopped rosemary.

Once the water is boiling, add the potatoes and boil for 7 minutes.

Drain and shake off excess water then let cool for 5-10 minutes. While you wait, preheat the oven to 400 F (200 C) and line a large baking tray with parchment paper.

Add the potatoes and sprinkle/drizzle the rest of the ingredients over them. Use your hands or a spatula to mix well then evenly space the potatoes out on the tray in on layer. If you'd like to you place a few sprigs of rosemary around the pan along with some chopped pieces of the lemon.

Roast for 30-35 minutes until tender and browned.

Discard the rosemary sprigs and lemon from the pan and serve right away.

So good and so easy! Will be making these over and over again! Ate them as a side dish with the chickpea loaf and maple Dijon Brussels! 

Top 4 lemon roasted potatoes recipes from across the web

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Greek Lemon-Garlic Roasted Potatoes

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

Rosemary Lemon Roasted Potatoes

Top 4 lemon roasted potatoes recipes from across the web

The most viewed lemon roasted potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Lemon-Garlic Roasted Potatoes

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

Rosemary Lemon Roasted Potatoes

The most viewed lemon roasted potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine