Potatoes Roasted with Garlic Lemon and Walnuts
Elevate your side dish game with these vibrant Potatoes Roasted with Garlic, Lemon, and Walnuts. This recipe combines golden-brown Yukon Gold potatoes, roasted to crispy perfection and infused with the savory warmth of garlic and a hint of citrusy brightness from fresh lemon zest and juice. Toasted walnuts add a delightful crunch, while a sprinkle of fresh parsley brings a pop of color and herbal freshness. Perfect for weeknight meals or special occasions, this easy-to-make dish is ready in under an hour and pairs beautifully with roasted meats, grilled vegetables, or simply as a standalone vegetarian delight. Packed with texture, flavor, and wholesome ingredients, this roasted potato recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 0.5 cups Walnuts, roughly chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash the Yukon Gold potatoes thoroughly and cut them into evenly sized chunks, about 1 to 1.5 inches each.
In a large mixing bowl, toss the potato chunks with 2 tablespoons of olive oil, minced garlic, salt, and black pepper until evenly coated.
Spread the potatoes in a single layer on the prepared baking sheet. Make sure they are not overcrowded to ensure even roasting.
Roast the potatoes in the preheated oven for 35 minutes, flipping them halfway through, until they are golden brown and crispy on the outside and tender inside.
While the potatoes are roasting, toast the chopped walnuts in a small skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and slightly browned. Remove from heat and set aside.
Once the potatoes finish roasting, transfer them to a large serving bowl. Drizzle the remaining 1 tablespoon of olive oil, lemon juice, and lemon zest over the top, tossing gently to combine.
Sprinkle the toasted walnuts and chopped parsley over the potatoes, tossing lightly to distribute the toppings evenly.
Taste and adjust seasoning with additional salt or pepper if needed. Serve warm as a side dish and enjoy!
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 9.1 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4233 mg | 90% | |
*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.
