Roasted potatoes are like the ultimate side dish. They can be paired with virtually anything and enjoyed all throughout the day, so having a simple, straightforward way to prepare them is essential…
These lemon roasted potatoes are super simple and work great with everything from fish and steak to bacon and eggs. This is my go-to potato preparation and once you make your first batch, it will most likely become yours too.
Let’s get started…
Begin by washing a 24 ounce bag of baby potatoes and slicing them into halves or quarters. Try to cut all of the potatoes into similar sizes so they all cook the same.
Transfer the potatoes into a deep baking dish large enough that they can be mostly in a single layer. I usually use my 7″x11″ Staub baking dish for these potatoes and it works great.
In with the potatoes, I add 2 tablespoons of butter, a generous amount of garlic salt, some black pepper and a squeeze of lemon. A few notes about this…
The butter: The butter does not have to be melted, so you can just drop a few pats over the potatoes. It will melt in the oven and will be evenly distributed as you toss the potatoes, so no need to melt it ahead of time.
The garlic salt: If you do not have garlic salt, go get some, but in the meantime, you can use a combination of sea salt and garlic powder instead. Garlic salt is one of my favorite ways to finish a dish. A sprinkle of this magical goodness can be exactly what your potatoes, croutons and steaks need.
The lemon: You can add fresh lemon juice before you roast the potatoes, after they are roasted or both! It all depends on just how lemony you want your potatoes to be. If I am making these potatoes for myself and my husband, I will add the lemon before and after roasting, but if I am making these potatoes for guests, I usually serve some lemon wedges with the potatoes, so everyone can add their own.
The black pepper: While salt enhances the flavor of food, black pepper adds its own unique layer of warm, subtle spice that balances everything out wonderfully.
Roast the potatoes in a 400 degree oven for about 25 minutes. Give them a toss a few times as they roast to both distribute the melted butter and allow any of the potatoes sitting on top to get some time at the bottom of the baking dish.
Once the potatoes are fork tender and lightly golden, pull them out of the oven and give them a generous squeeze of fresh lemon juice. Do a quick taste test and add additional garlic salt or black pepper if necessary.
These lemon roasted potatoes are one of my go-to side dishes for several reasons. They are so easy to bring together (no peeling, no baby sitting and ready in under 30) and they are absolutely fabulous.
Make them with breakfast, add them to your lunch bowls and with dinners main course. You will be so glad that you did…
Lemon Roasted Potatoes
Ingredients
- 24 ounces of baby potatoes
- 2 tablespoons of butter
- 2 teaspoons of garlic salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of fresh lemon juice
Instructions
- Preheat your oven to 400 degrees
- Clean and cut all of the potatoes into halves or quarters and place them into a deep baking dish
- Add 2 tablespoons of butter and generously season the potatoes with garlic salt and freshly cracked black pepper
- Roast the potatoes until tender, tossing occasionally (about 25 minutes)
- Season with additional garlic salt and add about 2 tablespoons of fresh lemon juice and toss to ensure all of the potatoes are well seasoned
- Enjoy!
