Lemon-Roasted Potatoes

Lemon-roasted Potatoes Recipe

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Vicki Butts (lazyme)


Sounds like a great way to fix potatoes for a crowd.

From Bon Appetit, April 2011.

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15 Min
45 Min


nonstick vegetable oil spray
4 lb
unpeeled fingerling potatoes in assorted colors (such as red,white, purple) rinsed, halved lengthwise
1/2 c
olive oil
1 c
extra virgin olive oil
1/2 c
fresh lemon juice
6 Tbsp
chopped fresh dill
4 tsp
finely grated lemon peel
garlic cloves, sliced

How to Make Lemon-Roasted Potatoes


  • 1Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.
  • 2Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing. Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
  • 3Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.

Printable Recipe Card

About Lemon-Roasted Potatoes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Greek