Real Recipes From Real Home Cooks ®

lemon & lime roasted red potatoes

★★★★★ 10
a recipe by
Baby Kato
Beautiful Shore Country, NB

Whats not to like... roasted potatoes with herbs, garlic, wine, lemon, lime, and onions. Yummmm. Created for RSC Contest. Please note: *The AMOUNT of cayenne pepper used is optional.

Blue Ribbon Recipe

These potatoes have a robust tart and tangy flavor that combines wonderfully with the herbs and spice. The outside edges are nice and crisp, but the centers stay creamy. They're casual enough to serve alongside hamburgers but sophisticated enough for a roast. We only wish there were more... if making for a large family or crowd we'd suggest doubling the recipe.

— The Test Kitchen @kitchencrew
★★★★★ 10
serves 6
prep time 15 Min
cook time 1 Hr 20 Min
method Roast

Ingredients For lemon & lime roasted red potatoes

  • 6 lg
    red potatoes, peeled and halved
  • 1 lg
    sweet onion, cut into 2-inch wedges
  • 3 clove
    garlic, minced
  • 2 lg
    shallots, thinly sliced
  • 2 tsp
    dried sweet basil leaves
  • 3/4 tsp
    dried coriander
  • 1 1/2 tsp
    coarse sea salt
  • 1/2-1 1/2 tsp
    cayenne pepper (to suit your tastebuds)
  • 1/4 c
    dry white wine
  • 1 lg
    lemon, juice of
  • 1/2
    lime, juice of
  • 1 - 2 c
  • 1/4 c
    olive oil

How To Make lemon & lime roasted red potatoes

  • Potatoes peeled and cut in half.
    Peel and halve potatoes, cut sweet onion into wedges, mince garlic and slice shallots.
  • Onions, shallots, and spices in a bowl.
    Put potatoes, onion, garlic, shallots, dried basil, coriander, sea salt, and cayenne pepper in a bowl.
  • Onions, shallots, and spices mixed with potatoes.
    Mix well.
  • Potato mixture poured into pan.
    Add to glass pan.
  • Mixing olive oil into water, lime and lemon juice.
    Juice 1 lemon and 1/2 of a lime and add to water. Slowly mix in olive oil.
  • Adding wine to liquids.
    Next add the white wine to the liquid mixture.
  • Pouring liquid over potatoes.
    Pour liquid mixture over potatoes, cover and marinate in fridge for 30 minutes.
  • Potatoes baking in the oven.
    Bake in a preheated 400 degree oven for 80 minutes.
  • Fork tender potatoes.
    Turn potatoes frequently while cooking to keep from burning. If potatoes start to dry out too quickly add more water as required. The potatoes are ready when they are fork tender and crispy.