My contributor Jessica from Together as Family is sharing her recipe for Lemon & Herb Roasted Potatoes
We love potatoes at our house. One of the most requested dinners by my kids are baked potatoes. What?! You would think with all the food I make that they would like something “fancier”. But no, they always want baked potatoes. We love to put cottage cheese on ours instead of sour cream. Have you tried that? It’s so good. Try it next time you have a baked potato and let me know what you think.
I’m always looking for fun and new ways to cook potatoes. I get bored having the same thing over and over again so these Lemon & Herb Roasted Potatoes are a nice change from the norm.
Yellow Yukon potatoes are covered in an olive oil, lemon, and herb glaze and then roasted to perfection in the oven. The lemon flavor is very subtle. So don’t worry that the lemon will be in-your-face-super-sour. It’s subtle and delicious and the herbs just make it better. If you want the lemon flavor to stand out more, zest the lemon before juicing it and add the zest in with everything else.
Roasting potatoes is one of my favorite ways to cook them because the edges get crispy & golden brown and the inside is so soft. Serve these with some sour cream as a dipping sauce if you want or eat them plain; which is the way we prefer them.
It’s important to use Yukon Gold Potatoes. They are also sometimes refered to as yellow potatoes. They are sweeter than normal potatoes and they’re actually one of my favorites to use for side dishes, roasting, soups, slow cooker, etc. They go with just about any flavor profile and they have a subtle buttery flavor that makes them so delicious.
I hope you give these a try. They would go great with some baked chicken for a healthy & fairly simple weeknight meal.
- 3 lbs Yukon Gold potatoes, chopped in 1″ chunks (peeled or unpeeled)
- Juice of 1 small lemon
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/4 teaspoon pepper
- Preheat oven to 375 degrees.
- Prepare a cookie sheet by lining with parchment paper, or tin foil sprayed with cooking spray.
- In a large mixing bowl, combine all ingredients.
- Stir together well until all potatoes are coated.
- Let sit for about 10 minutes to lightly marinate.
- Using a slotted spoon, because there will be some liquid, put the potatoes onto the prepared baking sheet.
- Cook for 1 hour, tossing every 20 minutes so all the potatoes cook and brown evenly.
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Thank you Jessica for sharing this delicious recipe!
I love roasted potatoes, so simple and delicious! Thanks for sharing 🙂
Sounds good! I’ve never put lemon on potatoes before! Would love to have you come share at the “What’s for Dinner” linky party!
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-32/
This looks like a great addition to any dinner! Thanks for linking up to What’s Cookin’ Wednesday!
Thank you Karly!
Emily
Yum! I love any roasted potatoes but the zing from the lemon would be so refreshing! Thanks for sharing with us on Throwback Thursday!!
Mollie