Lemon Roasted Potatoes
Crisp-edged roasted potatoes get a bright lemon-garlic coating for a simple side with plenty of savory, sunny flavor.
Prep 15 min · Cook 30 min · Total 45 min · Makes 4 servings
Ingredients
- 2 pounds small potatoes, such as Yukon Gold or red potatoes, cut into 1-inch cubes
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley leaves
Directions
- Heat the oven to 425°F.
- Stir the olive oil, lemon zest, lemon juice, salt, pepper, garlic, and parsley together in a small bowl until the seasoning is evenly blended.
- Add the potatoes to a large mixing bowl, drizzle the lemony oil over the top, and turn everything together until the pieces are well coated.
- Transfer the potatoes to a parchment- or foil-lined baking sheet, spreading them into an even layer. Roast for 25-30 minutes, until they are browned and soft enough to pierce easily with a fork.
- Bring them to the table warm, with more lemon juice on the side if you like.