Lemon Roasted Red Potatoes Recipes

LEMON-ROASTED POTATOES

Steps:

• Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.

LEMON-PARMESAN ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.
• Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.
• Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.

LEMON ROASTED RED POTATOES

Steps:

• Preheat oven to 450°. In a medium bowl, combine lemon juice, oil, thyme, garlic salt and pepper. Add potatoes; toss to coat. Place in a greased 8-in. square baking dish. Bake, uncovered, until potatoes are tender, about 40 minutes, stirring occasionally.

LAURA'S LEMON ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
• Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

LEMON RED POTATOES

Steps:

• Cut a strip of peel from around the middle of each potato. Place potatoes and water in a 3-qt. slow cooker. Cover and cook on high until tender, 2-1/2 to 3 hours (do not overcook); drain. , In a small bowl, combine the butter, parsley, lemon juice and chives. Pour over the potatoes and toss to coat. Season with salt and pepper.

ROASTED RED POTATOES WITH LEMON

Steps:

• Preheat oven to 350°F. Place potatoes on large rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper; toss to coat. Roast potatoes until golden brown and tender, stirring occasionally, about 1 hour. Sprinkle with lemon juice and lemon peel; stir. Roast 1 minute longer. Serve warm.

ROASTED POTATOES WITH PRESERVED LEMON, GARLIC, AND CHILES

Steps:

• Place potatoes in a large pot; cover with water by 2 inches. Bring to a boil, then reduce heat and simmer until just tender when pierced with the tip of a knife, 5 to 6 minutes. Drain and pat dry.
• Preheat oven to 425 degrees. Toss potatoes with 1/3 cup oil on a rimmed baking sheet, season with salt, and roast, tossing occasionally, until golden brown and crisp, about 40 minutes. Add jalapenos, garlic, onion, and 7 tablespoons preserved lemon. Cook, tossing once, until onion and jalapenos are softened, about 8 minutes. Season with salt.
• Meanwhile, toss parsley, mint, and lemon juice with remaining 1 teaspoon oil and remaining 1 tablespoon preserved lemon. Season with salt and pepper. Serve potatoes warm or at room temperature, with herb salad sprinkled over top.

LEMON-GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Wash potatoes and pat dry. Cut abnormally large potatoes in half so all potatoes are around the same size (no bigger than 1/2 of a ping pong ball). Transfer to a metal baking pan.
• Mix lemon juice and olive oil together and drizzle over potatoes. Sprinkle with garlic powder and salt. Toss until well coated and spread evenly in the pan.
• Bake in the preheated oven for 20 minutes. Stir and bake until tender, about 10 minutes more.

LEMON & LIME ROASTED RED POTATOES

Steps:

• Peel and halve potates, cut sweet onion into wedges, mince garlic and slice shallots.
• Mix potatoes, onion, garlic, shallots, dried basil, coriander, sea salt and cayenne pepper together.
• Mix well and add to glass pan.
• Juice 1 lemon and 1/2 of a lime, add to water, slowly mix in olive oil.
• Next add the white wine to the liquid mixture.
• Pour liquid mixture over potatoes, cover and marinate in fridge for 30 minutes.
• Bake in a preheated 400 degree oven for 80 minutes.
• Turn potates 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.

LEMON AND RED ONION ROASTED POTATOES

Steps:

• Cut potatoes into equal sized chunks.
• Parboil and dry with a tea towel.
• Meanwhile,Heat olive oil in a 400 f oven in a roasting tin until smoking.
• Add potatoes, onions, and lemons.
• Season with salt and pepper.
• Cook 1 hour.
• Can also be done above Christmas turkey, adjusting cooking time to 1 hour 30 minutes.

LEMON-ROASTED POTATOES

Steps:

• 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.
• 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.
• Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.