​

Easy Lemon Roasted Potatoes Recipe   

This is such an interesting and fresh tasting side dish, that once you make  it, you'll question why you didn't try it sooner.

 

 

 

 

 

 

 

 

 

              

 

​

​Why I Like This Recipe . . .

 

•  This recipe contains simple, easy-to-find ingredients.

 

 

•  It's very versatile; can be roasted in the oven or in a skillet on top of the

 

 

   stove. (see Options).

 

 

•  Other varieties of potatoes can be used.

 

 

•  Fresh herbs do make a difference.

 

 

•  This is similar to the Greek lemon potatoes recipe but easier.

​

​

​

​​

​

​

​

​

​

​

​

​

​

​​

​

​

​

The fingerling​​ potatoes make a colorful dish!

​

•  The potatoes can be cooked in chicken stock for more flavor​​!

​

​

​

​

​

​

​

​

​

 

​​​

​

​

​

Easy Lemon Roasted Potatoes Recipe           Serves 4

Ingredients

•  1½ pounds fingerling potatoes*

•  2 Tbsp clarified butter

•  2 Tbsp of a good olive oil

•  2 Tbsp fresh lemon juice

•  1 tsp grated lemon rind (the colorful part)

•  3 cloves garlic, minced

•  1 tsp sea salt

•  ½ tsp black pepper

•  ½ tsp finely chopped rosemary

•  ¼ tsp finely chopped thyme (optional)

​​

Preheat oven to 400°F.  You will need a sheet pan lined with foil and/or parchment, lightly oiled.

​​

Instructions

1.   Scrub the potatoes, cook in boiling water (or chicken stock) about 10       minutes until they are SLIGHTLY tender and can be pierced with a           fork but not overdone.  Drain well. You can slice the potatoes in half         lengthwise at this point.

2.  In a large bowl, combine the rest of the ingredients; add potatoes           and gently combine until coated with the mixture.

3.  Add the mixture to the prepared baking sheet; spread evenly; and         roast 15 to 20 minutes.  Turn the potatoes halfway through the                   cooking time.  I like to put the cut-side down. For crispier potatoes,           place under the broiler for 3 to         6 minutes, checking often to               make sure they don't burn.

​

*Other potatoes can be used and cut into shapes such as wedges or      chunks.  

​

​Options

•  The potatoes can also be prepared in a skillet; follow step 1 above.          Heat the olive oil and butter in a large skillet on medium heat.  Briefly      sauté the garlic in the skillet; add the potatoes and gently toss until        browned.  Add the lemon juice, zest, salt, pepper and herb(s).  Cook        about 5 more minutes,​​​ until brown and crispy.