Real Recipes From Real Home Cooks ®

lemon-roasted potatoes

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

Sounds like a great way to fix potatoes for a crowd. From Bon Appetit, April 2011.

yield 12 serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For lemon-roasted potatoes

  • 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
  • 24
    garlic cloves, sliced

How To Make lemon-roasted potatoes

  • 1
    Position 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.
  • 2
    Meanwhile, 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.
  • 3
    Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.

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