Roasted Lemon Potatoes are a simple dish that you will find yourself making again and again! It’s a fresh, lovely accompaniment to a main dish of chicken, pork, or fish. Feel free to experiment with herbs here: if your main dish is fish or seafood, try tarragon instead of thyme. With chicken, double down on the lemon with some zest added at the end. For pork, you might add some turmeric and a few cloves of garlic. Have fun and explore what flavors your palate prefers.
Why Should You Use Lemon to Enhance Your Meals?
Lemons add a bright, tangy flavor and a refreshing aroma to a variety of dishes. Their acidic nature can cut through rich flavors, balance sweetness, and add a touch of zest. In this case, we recommend using lemon to accompany potatoes since the flavor mixes well with their natural earthiness. It’s a perfect companion when serving this side dish alongside seafood due to the acidity.
Roasted Lemon Potatoes Recipe
Lemon Potatoes Ingredients
1 lb Yukon Gold potatoes
2 lemons, quartered
4 tbsp fresh thyme, chopped
½ cup olive oil
Sea salt, to taste
Black pepper, to taste
Instructions
- Preheat oven to 375 degrees.
- Cut potatoes into halves or quarters (peel on).
- In a baking dish, toss potatoes, lemons, olive oil, thyme, and sea salt and pepper, to combine.
- Roast in oven for 45 minutes until tender.
- Finish with chopped parsley and serve piping hot.
Story by Susan Fleming Morgans / Recipe by Chef Gary Klinefelter and Chef Chris O’Brien / Styling by Anna Franklin / Photography by Joey Kennedy
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