Description
I’ve tried lots of roasted potato variations where the seasonings get lost, and you’re left with a bland or oily taste. The lemon and garlic in this version really shines through. Plus these are simple to make, either as a quick side dish, or a fast snack!
Ingredients
- 1 ½ pounds fingerling potatoes
- 1 small lemon, juiced
- 2 teaspoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Wash potatoes and pat dry. Cut abnormally large potatoes in half so all potatoes are around the same size (no bigger than 1/2 of a ping pong ball). Transfer to a metal baking pan.
- Mix lemon juice and olive oil together and drizzle over potatoes. Sprinkle with garlic powder and salt. Toss until well coated and spread evenly in the pan.
- Bake in the preheated oven for 20 minutes. Stir and bake until tender
- about 10 minutes more.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4