Crispy Lemon Oven-Roasted Potatoes
These Lemon Oven-Roasted Potatoes are crispy on the outside, soft on the inside and have the bright flavour of fresh lemons.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 2 lbs baby potatoes ( I used a mixture of red, white, and yellow, about 1 to 1 1/2 inches in diameter.)
- 2 tbsp olive oil, extra virgin
- 2 tbsp Meyer lemon juice, freshly squeezed
- coarse sea salt and pepper to taste
- 1 Meyer lemon sliced
Heat oven to 400°F.
Line a baking sheet with lightly oiled aluminum foil, if desired, and heat the baking sheet in the oven for 4 - 5 minutes.
Scrub the potatoes, chop into bite-sized pieces and pat dry. Place in a large bowl.
Whisk the oil and lemon juice together, then drizzle over the potatoes and toss until very well-coated.
Spread out potatoes on baking sheet so they are not touching each other.
Bake for 15 to 20 minutes, turning once or twice until crispy on the outside and tender when pricked with a fork.
Meanwhile, lay lemon slices on a grill and cook until slightly caramelized and golden brown, about 5 minutes, flipping once. Use as a garnish for the potatoes.
Calories: 238kcal | Carbohydrates: 40g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 954mg | Fiber: 4g | Sugar: 1g | Vitamin C: 57.6% | Calcium: 2.7% | Iron: 9.8%