Lemon-Basil Roasted Potatoes Recipe

Lemon-Basil Roasted Potatoes Recipe
Lemon-Basil Roasted Potatoes Recipe photo by Taste of Home
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Lemon-Basil Roasted Potatoes Recipe

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Two of my favorite ingredients, onion and garlic, make lemony herbed potatoes even more delicious. The versatile side dish will complement just about any main course.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 2-1/2 pounds small Yukon Gold potatoes, cut into eighths
  • 8 tablespoons olive oil, divided
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 medium red onion, thinly sliced
  • 1/3 cup chopped fresh basil

Directions

Preheat oven to 450°. In a large bowl, toss potatoes with 2 tablespoons oil. Transfer to a greased 15x10x1-in. baking pan. Bake 22-28 minutes or until tender, stirring occasionally.
In a large bowl, whisk lemon juice, mustard, garlic, salt, pepper and remaining oil. Stir in onion and basil. Add roasted potatoes; toss to coat. Yield: 8 servings.
Originally published as Lemon-Basil Roasted Potatoes in Taste of Home Christmas Annual Annual 2015, p93

Nutritional Facts

3/4 cup: 209 calories, 14g fat (2g saturated fat), 0 cholesterol, 272mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2-1/2 fat, 1 starch.

  • 2-1/2 pounds small Yukon Gold potatoes, cut into eighths
  • 8 tablespoons olive oil, divided
  • 3 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 medium red onion, thinly sliced
  • 1/3 cup chopped fresh basil
  1. Preheat oven to 450°. In a large bowl, toss potatoes with 2 tablespoons oil. Transfer to a greased 15x10x1-in. baking pan. Bake 22-28 minutes or until tender, stirring occasionally.
  2. In a large bowl, whisk lemon juice, mustard, garlic, salt, pepper and remaining oil. Stir in onion and basil. Add roasted potatoes; toss to coat. Yield: 8 servings.
Originally published as Lemon-Basil Roasted Potatoes in Taste of Home Christmas Annual Annual 2015, p93

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