Lemon-Roasted Potatoes
Roasted potatoes are shown some lemon love (along with rosemary and garlic) in Lemon-Roasted Potatoes—a classy side dish that can be put together in no time.
Servings 6
Calories 183kcal
Ingredients
- 2 lb. potatoes cut into 2-inch cubes
- 3 tbsp olive oil
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 sprigs rosemary
- 2 cloves garlic
Instructions
- Wash the potatoes in cold water. Add the potatoes, olive oil, salt, and pepper to a large baking tray (9 x 16 inches). Mix well to coat.
- Roast in the oven for 20 minutes. Remove the tray and flip the potatoes. Place back in the oven and bake for another 20 minutes.
- Remove the tray from the oven. Sprinkle on the lemon zest, lemon juice, rosemary leaves, and garlic. Toss again. Roast for an additional 10 minutes.
Notes
- Don't overcrowd the pan. You want to let the heat access all sides of the potatoes.
- Use fresh lemon juice. Store-bought juices taste synthetic and contain more ingredients than you need.
- For added crispness, broil your potatoes for the last few minutes of their time in the oven. Just keep an eye on them so you don't burn them.
Nutrition
Calories: 183kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 397mg | Potassium: 654mg | Fiber: 4g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 33mg | Calcium: 23mg | Iron: 1mg