This is one of my favorite, super simple sides to serve along side almost anything.
Say that ten times fast.
They are easy, foolproof, and tasty. I make them so often that I just had to share them with you. Sharing is caring…or something like that. Let’s get cooking!
The grocery list – 2 pounds small red potatoes, garlic, olive oil, butter, lemon, and salt.
Give the potatoes a good rinse and cut them into quarters.
Melt 1 tablespoon of butter in a small bowl and add 1 tablespoon of olive oil.
Mince 3 cloves of garlic.
Drizzle the butter/oil mixture over the potatoes.
Sprinkle on the minced garlic.
Squeeze the juice from an entire lemon over the top and then season to taste with salt.
Cover the pan with foil and place it in a preheated 375 degree oven for 25 minutes.
Remove the pan from the oven, remove the foil and give the potatoes a stir. Return the pan to the oven and continue to roast, uncovered, stirring once every 15 minutes or so.
Roast the potatoes for an additional 30 to 40 minutes, or until they are as brown as you’d like them to be. These are looking good to me.
If you’re lucky enough to have any of these leftover after dinner, there’s all kinds of things you can do with them the next day.
Got any of this stuff on hand?
Start with some of your roasted potatoes.
A little bit of the chili on top.
How about some cheese?
Nice and melty out of the microwave.
Top it off with a little sour cream and you have lunch! Roasted potato chili nachos.
They are also excellent sauteed in a little oil and served along side some scrambled eggs for breakfast.
Enjoy!
Lemon and Garlic Roasted Potatoes
Servings: 4
Ingredients:
- 2 pounds small red potatoes, quartered
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
- 3 cloves garlic, minced (approximately 2 teaspoons)
- 1 lemon
- Salt, to taste
Directions:
Preheat oven to 375 degrees.
Place quartered potatoes in a 13″ x 9″ pan. Mix melted butter with olive oil in a small bowl and drizzle evenly over the potatoes. Sprinkle the potatoes with minced garlic and the juice from one lemon. Season to taste with salt.
Cover the pan with foil and place in the oven for 25 minutes. Remove the foil, give the potatoes a stir and then continue to roast potatoes for 35-40 minutes, stirring every 15 minutes, until golden brown.
Adapted from Allrecipes.com
Oh Valerie! I love these as firsts AND seconds! Great photos too.
Valerie, thanks for stopping by The Café. You have some very handsome sons. How fun to have 4 sons! I have one and love it so you must have 4 times the fun! Your potatoes look wonderful and I love your leftover combination, quite yummy!
I’m always looking for simple new potato recipes…and this fits the bill! Thanks for sharing~
I could literally eat my weight in these potatoes.
Yes! Me too Val
I love easy sides like this! And potato nachos? Genius!
I love roasted potatoes. I’ve been roasting/baking a lot of things lately, partially because it’s a lot less fuss than on the stove. This sounds like a really great (and best of all simple to make) side!
I love everything about this recipe. I’ve pinned it to make soon.
Thanks Barbara. Enjoy!
Valerie, those look seriously and lethally nom nom
I do love these potatoes and the twist of adding the lemon is perfect! I’ll have to do that next time. Smothering in chili and cheese is just over the top!
Definitely comfort food!
I love potato dishes!!!!
I love the idea of potato nachos!
Love it, it’s like Irish Nachos. Delicious.
I have to try your potato dish! I never squeezed lemon on potatoes before and I can’t wait to try that. As long as I’m around, we have no potato leftover in my house, but I’ll try my best to leave some so that I can try other recipes.
I wondered how you use big sour cream package you usually buy, but now I know – you use it here and there like this. I try to buy the smallest sour cream package (I’m lack of recipes) but I will slowly learn how to make use of it from you! 