I’m excited to share my lemon roasted potatoes recipe with you. These potatoes are tangy, tender, and have a light, fresh flavor that makes them a perfect side dish for any meal.
Level: Easy
Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 6 servings
I love making lemon roasted potatoes because they bring a burst of brightness to any plate. The simple mix of olive oil, butter, and lemon juice creates a delicious flavor that complements the natural taste of the potatoes. Even if you’re new to cooking, this recipe is straightforward and very rewarding.
In this recipe, I use small Yukon Gold potatoes for their smooth texture and subtle flavor. First, I toss the potatoes in a warm blend of olive oil and butter until they are nicely coated. Then, I spread them out on a baking pan and roast them until they turn golden and tender. Once they are done, I mix in fresh lemon juice, thyme, salt, and pepper so that every bite is full of bright, zesty goodness. This dish is perfect for a family dinner or as a side to your favorite protein.
Ingredients
- 3 tablespoons olive oil
- 1 1/2 tablespoons unsalted butter
- 3 lbs small Yukon Gold potatoes, peeled and quartered
- 1/4 cup fresh lemon juice
- 4 teaspoons chopped fresh thyme
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- Preheat: Set your oven to 400°F (200°C).
- Prepare the Butter Mixture: In a large skillet over medium heat, add the olive oil and butter. Stir constantly until the butter starts to turn light brown.
- Coat the Potatoes: Remove the skillet from the heat and add the quartered potatoes. Toss them well so each piece is coated in the warm butter mixture.
- Roast: Spread the potatoes in a single layer on a baking pan. Roast in the preheated oven for about 40 minutes, stirring once or twice to ensure even cooking, until the potatoes are golden and tender.
- Season: Once out of the oven, place the potatoes in a serving bowl. Pour the lemon juice over the hot potatoes and sprinkle with chopped thyme, salt, and black pepper. Toss gently to combine all the flavors.
- Serve: Enjoy your lemon roasted potatoes hot for the best taste.
Process Details
- Butter and Oil Blend: Heating the butter with olive oil until the butter browns lightly brings out a nutty flavor that makes the potatoes extra tasty.
- Even Coating: Tossing the potatoes in the warm mixture ensures each piece is covered, so you get a consistent flavor in every bite.
- Stirring Midway: Giving the potatoes a stir during baking helps them cook evenly and develop a uniform golden color.
Tips for Success
- Use Similar-Sized Potatoes: Cutting the potatoes into similar sizes helps them cook at the same rate.
- Watch the Butter: Don’t let the butter burn; remove the skillet from heat as soon as it starts to brown.
- Check Doneness: Use a fork to check that the potatoes are soft before taking them out of the oven.
- Fresh Herbs: Adding fresh thyme at the end preserves its delicate flavor.
Serving Ideas
- As a Side Dish: These potatoes pair wonderfully with roasted chicken, grilled fish, or even a fresh salad.
- With a Dip: Serve them with a simple garlic aioli or a tangy yogurt dip for extra flavor.
- For a Cozy Meal: They can also be enjoyed as a hearty vegetarian dish when paired with steamed vegetables or a crisp green salad.
Nutrition Info (Approximate per Serving)
- Calories: 210–250
- Fat: 12–15 grams
- Carbohydrates: 30–35 grams
- Protein: 3–5 grams
I hope you enjoy making these lemon roasted potatoes as much as I do. Their bright, fresh flavor makes them a fantastic addition to any meal, and they are simple enough for anyone to prepare. Please give this recipe a try, and let me know how it turns out for you!