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Summer Side Dish: Lemon Herb Roasted Potatoes

Wait a second, my friend!!

Before you take those roasted potatoes out of the oven and serve 'em up, you'll want to add some extra "flavor it ups" to them!

What exactly are "flavor it ups" -- it's all the ingredients you can add to your food to take that flavor from a 5 to a 500! And who doesn't want more flavorful food, right?

My mom makes these all Summer long and I can't believe I haven't posted the recipe until now!

Crispy roasted potatoes, hot out of the oven, are tossed in lemon juice, olive oil, capers and TONS of fresh herbs!

You can serve this room temperature which makes it a PERFECT dish to bring and serve at all your Summer parties!

Here are some really great dishes to serve with these potatoes:

Pulled Pork Sandwiches with Chipotle Mayo and Pickled Red Onions

Beer Can Chicken

BBQ Babyback Ribs

Sheet Pan Fajita Salmon

If you make this recipe, be sure to leave a comment and share a pic!

Don't forget to tag it #amenuforyou so I can find it!

I always love seeing what's cooking in your kitchen!

Lemon Herb Roasted Potatoes

Print Grocery List Print Recipe
Serves: 4-6 Total Time: 1 hour

Ingredients

  • 4-6 red potatoes, washed and cut into 1/4 inch dice
  • Ghee, about 2 tablespoons
  • Juice of 1 lemon, divided (you may only need the juice of 1/2 lemon)
  • 1/3 cup fresh herbs, finely chopped (Italian parsley, basil, thyme, rosemary, chives - whatever combination you like - the more, the better!)
  • 2 tablespoons capers
  • Extra virgin olive oil
  • Kosher Salt
  • Pepper

Instructions

1

Preheat your oven to 425 degrees. The secret to crispy AF potatoes is cooking them on high heat.

2

When your oven is ready, add the ghee to a rimmed baking sheet. Place it in the heated oven for 30 seconds to 1 minute, until the ghee melts.

3

Remove baking sheet, place on a heat proof surface (I use my stove because it's easy), and carefully add the potatoes.

4

Drizzle potatoes with about 2 tablespoons of extra-virgin olive oil, sprinkle generously with salt and pepper, and toss to coat.

5

Roast for about 10 minutes, then, use a spatula to flip them over. If they don't flip easily, give them another 2-3 minutes in the oven.

6

Roasting time depends on how hot your oven is. My oven is REALLY hot, so my potatoes reach optimum crispiness in about 20 minutes. That means they're a beautiful caramel shade of brown on all sides.

7

Once your potatoes are done, remove from oven and add them to a large bowl.

8

Add the juice of 1/2 lemon, all the herbs, capers and a generous drizzling of olive oil (about 1 -2 tablespoons). Sprinkle with salt and pepper.

9

Toss to combine.

10

Let the potatoes sit for a few minutes, and then taste to see if you need to adjust the seasonings.

11

If it's too tangy, add more olive oil. If it's not tangy enough, add a bit more lemon juice.

12

Serve warm or at room temperature.

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