Lemon Roasted Potatoes
Lemon Roasted Potatoes has been a staple recipe I’ve used for 17 years. With its zesty lemon-garlic flavors, this dish is one of the easiest and tastiest sides to throw together, and can be added to a multitude of main dishes, including oven baked fish, barbeque chicken, and many more. If you don’t like your potatoes with peelings, I use Russett most often as my daughter prefers that – but it’s also very tasty with the added texture that comes from gold and red potatoes.
Lemon Roasted Potatoes
Ingredients
- 1 pound of red and gold potatoes
- 1/2 cup vegetable oil
- 1/2 tsp black pepper
- 1 tsp garlic salt or garlic powder
- 2 tsp lemon pepper
- 1 tbsp lemon juice
- 1/2 tsp dill weed
- 1/2 to 1 tbsp parsley
Instructions
- Preheat your oven to 375 degrees
- Wash potatoes, then slice them into quarter pieces
- In a small bowl, combine oil, spices, and lemon juice until well blended
- Pour sliced potatoes into the bowl and mix the contents well until potatoes are coated.
- Prepare a 9x13 oven pan by either lining it with foil, parchment paper, or greasing it with spray
- Pour potato mixture into prepared 9x13 pan.
- Cook at 375 degrees for 45 to 55 minutes until potatoes are tender
- Once fully cooked, sprinkle with parsley, and stir contents to prevent from sticking to the bottom of the pan. Sprinkle with more parsley if desired before serving.
Notes
Alternatives: Using Russett potatoes
- If you use russet potatoes, which I often do, make sure you peel your potatoes and then chop them into slices that are as close to the same size as possible
- You can use vegan butter if you like instead of oil, or you can use half-oil and half-butter.