Description
These Crispy Roasted Potatoes with Salted Lemon are golden, crunchy, and bursting with bright citrus flavor. The salted lemon adds a bold, zesty finish that elevates this classic side dish to something special. Perfectly seasoned and oven-roasted, they’re an easy yet impressive addition to any meal.
Ingredients
Potatoes
- 2 lbs baby or Yukon gold potatoes, halved or quartered
Seasoning & Garnish
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- 2 tablespoons finely chopped salted lemon peel or preserved lemon
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Season the potatoes: In a large bowl, toss the halved or quartered potatoes with olive oil, kosher salt, black pepper, garlic powder, and smoked paprika until each piece is evenly coated with the seasonings and oil.
- Arrange for roasting: Spread the seasoned potatoes out in a single layer on the prepared baking sheet, placing them cut side down to get a crispy, golden surface.
- Roast until crispy: Roast the potatoes for 25 to 30 minutes, flipping them halfway through the cooking time to ensure they crisp up on all sides and turn a beautiful golden brown.
- Add salted lemon: Once the potatoes are out of the oven and still hot, immediately toss them with the finely chopped salted lemon peel or preserved lemon to infuse them with bright, zesty flavor.
- Garnish and serve: Sprinkle chopped fresh parsley over the potatoes for a fresh herbal note and serve hot as a delightful side dish.
Notes
- Salted or preserved lemons can typically be found in the international or Middle Eastern section of most grocery stores, or you can make them at home.
- If salted lemons aren’t available, substitute with finely grated lemon zest combined with a pinch of sea salt to mimic the flavor profile.
