These potatoes are tossed with garlic, lemon and herbs, then roasted to crisp, tender perfection.
Lemon and Garlic Roasted Potatoes
Course: Sides, PotatoesCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
1
hourCalories
300
kcalThese potatoes are tossed with garlic, lemon and herbs, then roasted to crisp, tender perfection.
Ingredients
3 lbs baby potatoes, halved (I use Little Potato Company Dynamic Duo)
3 tbsp olive oil
3 cloves garlic minced
1/2 lemon juiced
1 tsp Tone’s Rosemary Garlic Seasoning or 1/4 tsp. dried rosemary
1 tsp salt
1 tsp freshly ground black pepper
2 tbsp butter
1 lemon zested
2 tbsp chopped fresh parsley
Directions
- Preheat oven to 400°f.
- Line a large baking sheet with foil and spray with non-stick spray.
- In a large bowl, toss potatoes with olive oil, garlic, salt, pepper, lemon juice, and rosemary garlic seasoning.
- Transfer to prepared baking sheet and spread into an even layer.
- Bake for 45-60 minutes, until golden-brown and crisp, flipping potatoes with spatula 2 or 3 times while cooking.
- Remove from oven, transfer to a serving bowl, stir in butter, lemon zest, and parsley with a rubber spatula gently until butter is melted.
- Serve and enjoy!
Notes
- You can use regular sized red potatoes for this, just quarter them instead of halving them.
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