Roast Potatoes with Lemon
Elevate your side dish game with these irresistibly crispy Roast Potatoes with Lemon! Yukon Gold potatoes are the star of the show, par-boiled for a tender interior, then roasted to golden perfection with a fragrant blend of garlic, rosemary, and olive oil. The finishing touch? A bright burst of fresh lemon zest and juice, adding a zesty punch that takes these potatoes to the next level. Perfectly seasoned with salt, pepper, and a hint of parsley for garnish, these potatoes are a delicious pairing for any meal. Ready in just over an hour, this vibrant dish is the ultimate combination of comfort and sophistication, perfect for busy weeknights or elegant dinner parties alike.
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 1 whole Lemon
- 3 tbsp Olive oil
- 4 whole Garlic cloves
- 2 sprigs Fresh rosemary
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Peel and cut the Yukon Gold potatoes into evenly sized chunks, about 2 inches wide.
Place the potato chunks in a large pot of salted water and bring to a boil. Cook the potatoes for 8-10 minutes, or until they are just fork-tender.
While the potatoes are boiling, zest the lemon and set the zest aside. Slice the lemon in half and juice it, reserving the juice for later.
Drain the potatoes and let them sit in the colander for a minute to dry. Then, toss the potatoes in the colander to rough up the edges slightly—this will help create a crispy surface when roasting.
In a large baking dish or roasting pan, combine the olive oil, crushed garlic cloves, rosemary sprigs, salt, and black pepper. Toss the potatoes in the mixture until they are evenly coated.
Spread the potatoes out in a single layer, making sure they aren’t overcrowded. This helps ensure even browning.
Roast the potatoes in the preheated oven for 25 minutes. Flip the potatoes using a spatula, then roast for an additional 20-25 minutes, or until they are golden brown and crispy.
Remove the potatoes from the oven and toss them with the reserved lemon zest and juice while they are still hot, allowing the flavors to permeate.
Transfer the potatoes to a serving dish, sprinkle with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3607 mg | 157% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 7.6 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3966 mg | 84% | |
*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.
