Skip to main content
Epicurious
Bon Appétit

Roasted Red Potatoes with Lemon

3.9

(13)

Bake these potatoes in the oven along with the Prosciutto and Goat Cheese Strata .

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 1/2 pounds small red-skinned potatoes (about 12), quartered
3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel

Preparation

  1. Preheat oven to 350°F. Place potatoes on large rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper; toss to coat. Roast potatoes until golden brown and tender, stirring occasionally, about 1 hour. Sprinkle with lemon juice and lemon peel; stir. Roast 1 minute longer. Serve warm.

TagsRed Skin PotatoPotatoRoot VegetableVegetableLemonCitrusFruitSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerRoastBon Appétit
Read More
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like Greek lemon potatoes and gochujang chicken stir-fry.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Fudgy Cocoa Brownies
You don’t need melted chocolate to make a good brownie