Lemon Roasted Red Potatoes Recipe
Lemon Roasted Red Potatoes Recipe photo by Taste of Home

Lemon Roasted Red Potatoes Recipe

Publisher Photo
I like trying out new recipes on my boyfriend, and he's always willing to taste-test. The lemon juice and thyme give these golden potatoes fabulous flavor.—Sally Sue Campbell, Greenville, Tennessee
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 2 servings

Ingredients

  • 2 tablespoons lemon juice
  • 4 teaspoons olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 6 small red potatoes (about 1 pound), quartered

Nutritional Facts

One serving equals 173 calories, 9 g fat (0 saturated fat), 0 cholesterol, 335 mg sodium, 22 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 2 fat, 1 starch.

Directions

  1. In a medium bowl, combine lemon juice, oil, thyme, garlic salt and pepper. Add potatoes, toss to coat. Place in an 89-in. square baking dish that has been coated with cooking spray. Bake, uncovered, at 450° for 40 minutes or until potatoes are tender, stirring occasionally. Yield: 2 servings.
Originally published as Roasted Potatoes in Taste of Home June/July 1996, p16

Nutritional Facts

One serving equals 173 calories, 9 g fat (0 saturated fat), 0 cholesterol, 335 mg sodium, 22 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 2 fat, 1 starch.

Reviews for Lemon Roasted Red Potatoes

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 6, 2014

"I've been using this Taste of Home recipe for years and years and years and years. My 16 year old daughter, who hates helping me out in the kitchen, will make these on her own! That's how good they are! I pour most of the remaining marinade into the pan with the potatoes, because we love the flavor profile so much, we don't want to let any of it go to waste. (:"

MY REVIEW
Reviewed Dec. 3, 2012

"I really like this recipe! I made it with lemon chicken, rice & vegetables & lemon chicken gravy sauce. I cooked it about 45-50 minutes to get them tender enough. I didn't taste much lemon flavor in them, but I might try adding more lemon next time or even letting them soak for a while...I think just tossing them I didn't get as much lemon flavor as I would've liked. When I made it with the meal I mentioned above I would dip the potatoes in the gravy...but I recently made these with a lemon pepper rotissarie chicken with no gravy and I was more aware of the lemon flavor it was lacking. Delicous though!"

MY REVIEW
Reviewed Jun. 19, 2012

"These are SPECTACULAR! We liked them even better as leftovers since the lemon flavor soaked in even more.~ Theresa"

MY REVIEW
Reviewed Oct. 7, 2010

"These were very bland"

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