I have tried a lot of roasted potato versions where the flavors are overpowered and the result is a taste that is either boring or oily. This variation truly lets the lemon and garlic shine. Additionally, these are easy to prepare as a quick side dish or a quick snack!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ pounds fingerling potatoes
- 1 small lemon, juiced
- 2 teaspoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
Instructions
- 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.
Reviews
This was so easy to make and came out great! It’s a side dish that could accompany almost any protein. The only change I did was I mixed the olive oil, spices & lemon juice all together in a bowl with the potatoes first and then added them to the sheet pan. I will definitely make this again.
I followed the recipe except that I used russet potatoes. They were delicious! It was just the right amount of seasonings to make them a great compliment to the honey garlic chicken thighs I made!
I would boil the potatoes first. It took 1hour ad 20 minutes in my oven. Tasty, though needs pepper and more salt
4.9.20 I didn’t have fingerling potatoes, but I did have a bag of multi-color miniature potatoes, so that’s what I used. The house smelled wonderful when these potatoes were roasting, but when I checked at 20 minutes, they looked very dry, so I did give them another little drizzle of olive oil and a stir. Unfortunately, we really couldn’t taste the lemon at all. We love roasted potatoes, and these still were good enough that I’d make again. Thanks for sharing your recipe.