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Lemon roasted potatoes are crispy on the outside and tender on the inside with a lemony tang and hint of garlic and oregano in every bite. They are easy to make and require a minimum of ingredients.
They are a delicious side dish to serve with Greek or Mediterranean inspired dishes such as meatballs sandwiches, burgers, chicken souvlaki, dill salmon or garlic shrimp. These lemon roasted potatoes pair well with roasted or grilled chicken, pork, beef, fish or seafood.
As an aside, these potatoes are great in omelettes, breakfast bowls or as a side with scrambled eggs. Lemon roasted potatoes are versatile and a nice change from standard roasted, mashed or baked potatoes.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Little yellow potatoes
- Zest and juice from a lemon
- Olive oil
- Dried oregano
- Garlic powder
- Black pepper
- Salt
Making the Lemon Roasted Potatoes
- Cut the little yellow potatoes into quarters and place in a large bowl.
- Place the zest and juice from a fresh lemon into a small bowl.
- Add the garlic powder, dried oregano, black pepper and olive oil to the small bowl with the lemon zest and juice.
- Use a fork to combine all these ingredients.
- Drizzle the lemon juice mixture over the cut potatoes. Toss the potatoes until they are evenly covered with the lemon mixture.
- Spread the potatoes and any excess lemon mixture out in a parchment paper covered baking tray. Sprinkle salt over the potatoes.
- Place the potatoes in the oven and bake. Halfway through the baking period, use a spatula and flip the potatoes over and redistribute on the baking tray. Return to the oven and continue to roast until they are fork tender and crispy.
- Remove the done potatoes from the oven. Transfer them to a serving bowl. Serve and enjoy. Refrigerate leftovers. They reheat well.
Serving Ideas
- Lemon roasted potatoes pair well with Greek or Mediterranean seasoned proteins such as chicken or pork souvlaki, meatballs or burgers.
- They are a great side dish to serve with roasted chicken, lamb chops, pork roast, or grilled fish or shrimp.
- Lemon roasted potatoes are great in a breakfast hash or as a side with scrambled eggs or an omelette.
- You can garnish these potatoes with fresh oregano, parsley, lemon zest or slices, or crumbled feta cheese.
WW 1 pt per serving, makes 5 servings, 6 pt for entire recipe
Servings: 5 servings
Calories: 127kcal
Equipment
- Cutting board
- Chef knife
- large mixing bowl
- small mixing bowl
- hand grater for zesting
- manual juicer
- baking tray
- fork and spatulas
- parchment paper
Ingredients
- 1½ lb baby yellow potatoes
- 1 large fresh lemon
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ black pepper
- ⅓ salt
Instructions
- Preheat the oven to 400℉.
- Line a baking tray with parchment paper and then set it aside.
- Cut all the small potatoes into quarters and then place them into a large mixing bowl. Set aside. If you use larger potatoes then cut them into reasonable sized chunks.
- Use a hand held grater to collect the zest from a large lemon. Place the zest into a small bowl.
- Use a small manual juicer and collect ¼ c of juice from a large fresh lemon.
- Add the lemon juice, olive olive, garlic powder, dried oregano and black pepper to the small bowl with the lemon zest. Use a fork to mix all of these ingredients together.
- Pour the lemon juice, olive oil and spice mixture over the quartered potatoes. Toss the potatoes until they are evenly coated with the lemon juice mixture.
- Transfer the coated potato chunks to the parchment lined baking tray and spread them out into an even layer. Use a spatula to scrape any remaining lemon juice mixture out of the small bowl and drizzle it over the potatoes. Sprinkle the potatoes with salt.
- Place the potatoes in the oven and bake at 400℉ for 35 min. After baking for 20 min., remove the tray of potatoes from the oven and use a spatula to flip them over. Spread them back into an even layer and return the baking tray to the oven and bake for an additional 10 - 15 min depending on your oven. The potatoes should be lightly browned and fork tender when they are done.
- Remove the potatoes from the oven when they are done. Taste a piece and sprinkle with more salt if you think it is needed.
- Transfer the potatoes to a serving bowl or platter. Garnish with chopped fresh parsley, dill, garlic chives or crumbled feta cheese if you wish. Serve and enjoy.
- Refrigerate any leftovers. They rewarm well.
Notes
I used about 1/3 tsp of salt to sprinkle over the potatoes before I popped them in the oven and did not add any additional salt after they were cooked. You can lower the sodium content by sprinkling the potatoes with less salt or raise it if you prefer more salt.
It's just the hubby and myself. I normally serve the potatoes with a protein two nights in a row. I use the 5th serving of the lemon roasted potatoes in an omelette for two or divide them between two breakfast bowls.
Nutrition
Serving: 1serving | Calories: 127kcal | Carbohydrates: 23.2g | Protein: 2.4g | Fat: 2.8g | Saturated Fat: 0.4g | Sodium: 155mg | Fiber: 2.4g | Sugar: 1.4g
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