Description
Crispy Roasted Potatoes with Salted Lemon are a delicious and easy side dish that combines the flavors of roasted baby potatoes with a zesty lemon-caper dressing.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 1 lemon, zested and juiced
- 1 tablespoon capers, rinsed and drained
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the halved baby potatoes, olive oil, salt, black pepper, garlic powder, and rosemary. Toss until the potatoes are evenly coated.
- Spread the potatoes in a single layer on the prepared baking sheet, cut side down. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through for even cooking.
- While the potatoes are roasting, mix the lemon zest, lemon juice, and capers in a small bowl. Set aside.
- Once the potatoes are crispy and tender, remove them from the oven and drizzle the lemon-caper mixture over the top. Toss gently to combine.
- Garnish with fresh parsley before serving.
Notes
- For extra crispiness, soak the potatoes in cold water for 30 minutes before roasting, then dry thoroughly.
- Add other herbs like thyme or oregano for a different flavor profile.
- You can also include diced onions or bell peppers on the baking sheet for added color and taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg