These roasty, toasty potatoes are one of my favorite, super simple sides to serve along side almost anything.
Say that ten times fast.
They are easy, foolproof, and incredibly tasty and 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!
Pick up 2 pounds of baby red or yellow potatoes at the grocery store. I’m using a combo of both this time around. Give them a good rinse and drain them well.
Cut the potatoes in half and transfer them to a large mixing bowl. Add a little melted butter, some olive oil, a good amount of fresh minced garlic, salt, and the juice from an entire lemon. Always go for Meyer lemons if you can get your hands on them. They are super juicy and a bit sweeter than the regular variety.
Transfer the potatoes to a large rimmed baking sheet that you’ve coated with non-stick cooking spray. Pop them in a 375 degree oven and let them roast for about 40 to 45 minutes or until fork-tender and golden brown. Toss them with a spatula about every 15 minutes while they cook.
After they roast, add a bit more salt, if needed.
If you happen to have any leftover and you’re crazy like a fox (or like me) you might want to try this.
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 served with some scrambled eggs for breakfast.
Enjoy!
Lemon and Garlic Roasted Potatoes
Ingredients
- 2 pounds small red or yellow potatoes quartered
- 1 tablespoon butter melted
- 1 tablespoon olive oil
- 3 cloves garlic minced (approximately 2 teaspoons)
- 1 lemon
- Salt to taste
Instructions
- Preheat oven to 375 degrees. Generously coat a large rimmed baking sheet with non-stick cooking spray.
- Rinse and drain potatoes well. Cut in half and place in a large mixing bowl. 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. Transfer potatoes to prepared baking sheet.
- Roast in the oven, tossing with a spatula every 15 minutes or so. Cook for about 40 minutes or until fork tender and golden brown.
Maureen | Orgasmic Chef says
August 11, 2012 at 3:57 pmOh Valerie! I love these as firsts AND seconds! Great photos too. 🙂
The Café Sucré Farine says
August 11, 2012 at 4:09 pmValerie, 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!
Liz says
August 11, 2012 at 5:34 pmI’m always looking for simple new potato recipes…and this fits the bill! Thanks for sharing~
val says
August 12, 2012 at 2:40 amI could literally eat my weight in these potatoes.
Valerie says
August 12, 2012 at 11:20 amYes! Me too Val 🙂
kristy @ the wicked noodle says
August 12, 2012 at 5:33 amI love easy sides like this! And potato nachos? Genius!
Kat says
August 12, 2012 at 6:53 amI 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!
Barbara @ Barbara Bakes says
August 12, 2012 at 6:54 amI love everything about this recipe. I’ve pinned it to make soon.
Valerie says
August 12, 2012 at 11:19 amThanks Barbara. Enjoy!
DEZMOND says
August 12, 2012 at 11:23 amValerie, those look seriously and lethally nom nom 🙂
mjskit says
August 12, 2012 at 12:14 pmI 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!
Kayle (The Cooking Actress) says
August 12, 2012 at 4:52 pmI love potato dishes!!!!
Jessica@AKitchenAddiction says
August 13, 2012 at 5:42 amI love the idea of potato nachos!
Jackie @ Domestic Fits says
August 13, 2012 at 8:33 amLove it, it’s like Irish Nachos. Delicious.
Nami | Just One Cookbook says
August 13, 2012 at 11:05 pmI 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! 😉