Roasted Lemon Garlic Potatoes Recipes

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LEMON, GARLIC & BAY ROAST POTATOES



Lemon, garlic & bay roast potatoes image

Take your roast potatoes to new levels of deliciousness with lemon, garlic and bay. They make the perfect side dish to a Sunday roast or Christmas dinner

Provided by Good Food team

Categories     Side dish

Time 1h15m

Number Of Ingredients 5

2kg Maris Piper potatoes
1 garlic bulb, cut in half lengthways
100ml rapeseed or sunflower oil
8-10 fresh bay leaves
½ tsp lemon , zested

Steps:

  • Peel and halve or quarter the potatoes, if large, so they're all the same size. Put in a large pan and cover with cold water and a pinch of salt. Add one half of the garlic bulb. Bring to a simmer and cook for 10 mins until a knife goes easily through the potatoes, then drain well, reserving the garlic. Leave the potatoes to steam-dry in the pan for 10 mins. Heat the oven to 220C/200C fan/gas 7.
  • Pour the oil into a large baking tray or two smaller ones - it should cover the base of the tray, so add a little more if you need to. Heat in the oven for 10 mins until really hot. Carefully transfer the spuds to the oil, leaving lots of room between each one (otherwise they will steam, rather than roast) and coat in the oil, taking care not to splash yourself. Season, then add both halves of the garlic, blanched and not, and nestle the bay leaves underneath the spuds.
  • Roast for 40-45 mins, turning halfway through and coating in more oil, until golden and crunchy. Season with more salt and pepper, and zest the lemon directly over the potatoes so the essential oils spritz over the spuds. Serve with the roasted garlic in its shell.

Nutrition Facts : Calories 258 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium

LEMON-GARLIC ROASTED POTATOES



Lemon-Garlic Roasted Potatoes image

I've tried lots of roasted potato variations where the seasonings get lost, and you're left with a bland or oily taste. The lemon and garlic in this version really shines through. Plus these are simple to make, either as a quick side dish, or a fast snack!

Provided by laurieish

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 45m

Yield 4

Number Of Ingredients 5

1 ½ pounds fingerling potatoes
1 small lemon, juiced
2 teaspoons olive oil
2 teaspoons garlic powder
1 teaspoon kosher salt

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.

Nutrition Facts : Calories 161 calories, Carbohydrate 33.1 g, Fat 2.6 g, Fiber 4.9 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 491.3 mg, Sugar 0.3 g

ROASTED LEMON-GARLIC POTATOES



Roasted Lemon-Garlic Potatoes image

This belonged to my mom. She would go and try to track down recipes from restaurants then post them online somewhere. I found this one for lemon-garlic potatoes laying around the other day.

Provided by RavenCook

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h20m

Yield 6

Number Of Ingredients 6

5 large russet potatoes, scrubbed and quartered
3 cloves garlic, minced
1 pinch sea salt and ground black pepper to taste
1 cup water
½ cup olive oil
¼ cup lemon juice

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Place potatoes in a 9x13-inch baking dish and season with garlic, sea salt, and pepper. Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat.
  • Roast in the preheated oven for 40 minutes. Turn the potatoes and continue to cook until all sides are golden brown, about 25 minutes more.

Nutrition Facts : Calories 400.7 calories, Carbohydrate 55.1 g, Fat 18.3 g, Fiber 6.8 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 73.7 mg, Sugar 2.7 g

LEMON-ROASTED POTATOES



Lemon-Roasted Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

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.

ROASTED LEMON AND GARLIC POTATOES



Roasted Lemon and Garlic Potatoes image

I just love roasted potatoes, and this takes it to a new level, using lemon juice! This is an easy recipe! Adapted from Southern Recipes.

Provided by Sharon123

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

vegetable oil cooking spray (or a little olive oil)
2 lbs baking potatoes, peeled and cut into 1-inch cubes
2 tablespoons lemon juice
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt (or to taste)
4 -5 garlic cloves, sliced thin (or minced)

Steps:

  • Spray an 9x13-inch baking pan with cooking spray, or coat bottom of dish with oil.
  • Preheat oven to 425°F
  • Combine potatoes with remaining ingredients in a bowl; toss to coat completely.
  • Let coated potatoes stand 10 minutes.
  • Spoon potato mixture into prepared baking pan in a single layer.
  • Bake for 35-40 minutes or until tender and lightly browned, stirring occasionally. I cook a little longer, because I like mine brown and crispy!

Nutrition Facts : Calories 248.4, Fat 5.3, SaturatedFat 0.8, Sodium 227.8, Carbohydrate 47.2, Fiber 4.2, Sugar 2.2, Protein 4.5

TUSCAN ROASTED POTATOES & LEMON



Tuscan Roasted Potatoes & Lemon image

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 7

2 pounds Yukon Gold potatoes, unpeeled and 1-inch-diced
8 large garlic cloves, smashed and peeled
2 large or 4 small branches fresh rosemary
1/2 large lemon, cut in half through the stem and thinly sliced crosswise
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
  • Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.

LEMON-BASIL ROASTED POTATOES



Lemon-Basil Roasted Potatoes image

Two of my favorite ingredients, onion and garlic, make lemony herbed potatoes even more delicious. The versatile side dish will complement just about any main course.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 9

2-1/2 pounds small Yukon Gold potatoes, cut into eighths
8 tablespoons olive oil, divided
3 tablespoons lemon juice
1 tablespoon Dijon mustard
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 medium red onion, thinly sliced
1/3 cup chopped fresh basil

Steps:

  • Preheat oven to 450°. In a large bowl, toss potatoes with 2 tablespoons oil. Transfer to a greased 15x10x1-in. baking pan. Bake 22-28 minutes or until tender, stirring occasionally., In a large bowl, whisk lemon juice, mustard, garlic, salt, pepper and remaining oil. Stir in onion and basil. Add roasted potatoes; toss to coat.

Nutrition Facts : Calories 209 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO



Roasted Potatoes with Garlic, Lemon, and Oregano image

For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.

Provided by Aglaia Kremezi

Categories     Garlic     Potato     Side     Roast     Easter     Lemon     Spring     Oregano     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef stock or chicken stock
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh oregano

Steps:

  • Preheat oven to 400°F.
  • Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
  • Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
  • Sprinkle with the fresh oregano and serve at once.
  • Variation:
  • Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

POTATOES ROASTED WITH GARLIC, LEMON AND WALNUTS



Potatoes Roasted With Garlic, Lemon and Walnuts image

Different way to serve roasted potatoes from Paul Gayler in Flavours of the World, potatoes should be the waxy kind and of medium size

Provided by lindseylcw

Categories     Potato

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 1/2 lbs new potatoes
2 tablespoons vegetable oil
2 tablespoons walnut oil
1 ounce unsalted butter
1/4 teaspoon grated nutmeg
4 crushed garlic cloves
2 tablespoons chopped fresh parsley
1/2 lemon, zest of, grated
2 tablespoons chopped walnuts

Steps:

  • Cook the potatoes whole in boiling water until almost tender.
  • drain and leave until cool enough to handle.
  • carefully take off skin and slice 1/2 inch thick.
  • heat oils together in a large fry pan, add potatoes and fry quickly until coloured.
  • add the butter and keep tossing the potatoes until golden colour.
  • season with nutmeg,salt and fresh ground black pepper, and add parsley, lemon zest, garlic and walnuts and toss gently. serve.

Nutrition Facts : Calories 442.1, Fat 29.2, SaturatedFat 7.3, Cholesterol 20.3, Sodium 16.9, Carbohydrate 41.9, Fiber 5.5, Sugar 2, Protein 5.7

ROASTED POTATOES WITH PRESERVED LEMON, GARLIC, AND CHILES



Roasted Potatoes with Preserved Lemon, Garlic, and Chiles image

Salty, tangy preserved lemon plays two parts here: it's roasted on the same pan as the potatoes, along with garlic, jalapenos, and red onion, and it's used to amp up the parsley-and-mint salad that's sprinkled on just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 10

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/3 cup plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large or 2 small jalapenos, sliced into 1/8-inch rounds (about 1/4 cup), seeds removed if less heat desired
1 tablespoon finely chopped garlic (from 2 to 3 cloves)
1/2 small red onion, thinly sliced (1/2 cup)
1 of Sarah's Preserved Lemons, chopped (1/2 cup)
3/4 cup packed parsley leaves (flat leaf, curly leaf, or a combination)
1/4 cup packed fresh mint leaves
1 teaspoon fresh lemon juice

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.

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Top Asked Questions

How to cook potatoes in the oven with garlic?
Sprinkle the potatoes with minced garlic and the juice from one lemon. Season to taste with salt. Transfer potatoes to prepared baking sheet. Roast in the oven, tossing with a spatula every 15 minutes or so. Cook for about 40 minutes or until fork tender and golden brown.
How to cook lemon potatoes in oven?
Just the smell alone of these garlicky lemon potatoes is comforting. Preheat oven to 475 degrees F (245 degrees C). Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18 inch baking dish or roasting pan.
What are garlic and lemon potatoes?
These garlic and lemon potatoes are quick oven roasted mini potatoes, cooked until golden, then tossed in a garlic herb butter and served with a drizzle of lemon. These potatoes might just be my favourite way to enjoy potatoes. They are enjoyed here often as a quick, easy and delicious side dish.
What is roasted roasted potatoes?
Roasted potatoes are tossed in a mixture of butter, garlic, dill and lemon in this refreshing side dish that is the perfect accompaniment to almost any meal. Preheat oven to 450 degrees. Spray a large baking sheet with non-stick cooking spray. Place cubed potatoes in an even layer on the prepared pan and toss with olive oil, salt and pepper.

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