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Lemon Garlic Oven Roasted Potatoes
A delicious and savory side dish of oven-roasted baby potatoes in a fresh, lemon-garlic pan sauce.
Prep Time
5
minutes
mins
Cook Time
50
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
crispy potatoes, oven roasted potatoes, roasted potatoes recipe
Servings:
6
Author:
Katerina | Diethood
Ingredients
2
pounds
baby potatoes,
cut in half (you can also use larger potatoes, but cut them into about 1.5-inch cubes)
¾
cup
low-sodium vegetable broth or chicken broth
¼
cup
olive oil
1
fresh lemon,
zested
3
fresh lemons,
juiced
6
cloves
garlic,
minced
2
teaspoons
dried thyme
2
teaspoons
dried oregano
1
teaspoon
paprika
1 ½
teaspoons
salt,
or to taste
½
teaspoon
fresh ground black pepper
Chopped fresh parsley,
for garnish
Instructions
Preheat oven to 350˚F.
Cut up the potatoes and arrange them in a 9x13 baking dish; set aside.
In a mixing bowl whisk together broth, olive oil, lemon juice, lemon zest, garlic, thyme, oregano, paprika, salt, and pepper.
Pour over the potatoes; stir well.
Cover with foil.
Roast for 50 minutes, stirring halfway through cooking.
Remove foil and continue to roast for 10 more minutes, or until tender.
Remove from oven.
Taste for salt and adjust accordingly.
Garnish with fresh parsley and serve with the pan sauce.
Nutrition
Calories:
230
kcal
|
Carbohydrates:
35
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Sodium:
602
mg
|
Potassium:
789
mg
|
Fiber:
6
g
|
Sugar:
3
g
|
Vitamin A:
200
IU
|
Vitamin C:
69
mg
|
Calcium:
59
mg
|
Iron:
3
mg