Crushed Lemon Potatoes
Brighten up your table with these irresistibly crispy and tangy Crushed Lemon Potatoes! This easy-to-make side dish combines buttery baby potatoes, zesty lemon juice, and fragrant garlic, all roasted to golden perfection. A sprinkle of fresh parsley and vibrant lemon zest adds a pop of freshness that makes every bite sing. Perfect for weeknight dinners or elegant gatherings, these potatoes require minimal prep yet deliver big on flavor. Whether you're looking for a versatile vegetarian side or just a new way to enjoy potatoes, this recipe will have everyone coming back for seconds. Ready in under an hour and packed with citrusy flair, these roasted crushed potatoes are as crowd-pleasing as they are simple to prepare.
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Recipe Information
Ingredients
- 2 pounds Baby potatoes
- 1 whole Lemon
- 3 tablespoons Olive oil
- 2 large Garlic cloves
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter (optional)
Instructions
Wash the baby potatoes thoroughly and place them in a large pot. Cover with water and add a pinch of salt.
Bring the water to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for about 15-20 minutes, or until fork-tender.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Drain the potatoes and let them cool for 5 minutes. Place the potatoes on the prepared baking sheet.
Use the bottom of a glass or a potato masher to gently crush each potato until it's flattened but still intact.
Drizzle the crushed potatoes with olive oil. Mince the garlic cloves and sprinkle them evenly over the potatoes.
Season the potatoes with salt and black pepper, ensuring all are evenly coated.
Bake the potatoes in the preheated oven for 20-25 minutes, or until crisp and golden brown.
While the potatoes are baking, zest the lemon and chop the parsley. Juice the lemon into a small bowl.
Once the potatoes are golden and crisp, remove them from the oven. Drizzle the lemon juice over the top and sprinkle with lemon zest and parsley.
For extra richness, dot the potatoes with butter while they're still hot, allowing it to melt over them.
Serve immediately as a side dish or appetizer. Enjoy!
Nutrition Facts
Calories |
1297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 170.0 g | 62% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 7.7 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 180 mg | 14% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4012 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
