2lbsbaby potatoes, or small potatoes halved or quarteredYukon Gold work well
2tablespoonolive oil,extra virgin
2tablespoonMeyer lemon juice,freshly squeezed, or regular lemon juice
coarse sea salt and pepperto taste
1Meyer lemonsliced, or regular lemon
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.
Roast 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.
Try these variations, too.Add herbs: These oven-baked potatoes are particularly delicious with rosemary. I often make them with a mixture of Mediterranean herbs, like oregano, thyme, rosemary and parsley.Add garlic: Finely grate or mince a clove or two of garlic and toss with the potatoes before roasting. In a hurry? Sprinkle with a little garlic salt.Add paprika: Paprika add a warm colour and lots of extra flavour.Toss with Cajun seasoning: Use my homemade Cajun seasoning mix recipe to add lots of spicy flavour, colour and interest to roasted potatoes!