This roast potatoes with lemon recipe
These easy roast potatoes with lemon are part of the Summer Brunch menu feast. If you want an easy to follow recipes, that work well together, give it a try!
Easy roast potatoes with lemon, inspired by Toronto!
Years ago I visited a Portuguese restaurant with some family in Toronto. Now, I should explain, if you’ve never been to Toronto the city prides itself with it ‘little neighbourhoods’. There is little Italy, Chinatown, Little Portugal, Greektown, there is even a little Tibet! The result is that as you walk along, you find amazing communities of first and second-generation immigrants. More importantly, to me at least, you find their food!
You can get some amazing authentic food, but all of it is delicious. So, when I visited with some family to Little Portugal, they took me to their favourite restaurant. The food was unreal, amazing beef, chicken and drinks, but what I loved was the roast potatoes. They were crispy, herby and lemony all in one.
So, it is memories of this that inspired the thinking behind these roast potatoes with lemon. A side dish that works well on a hot summer day, or with a light brunch.
The Tools you Need
For these easy roast potatoes with lemon you only need a few key tools. You can read more about this in our ‘Set up your kitchen’ post.
From the Basics
- Baking sheet
- Large pot
- Sharp knife
- Cutting board
The Extra Bit
- Big bowl for roast potatoes
Useful tips during preparation
Can I add herbs to roast potatoes?
Because these potatoes are meant to be a side on a warmer day, I’ve specifically omitted herbs such as rosemary and sage, which I feel can be a bit too ‘warm’. That said, these roast potatoes with lemon would go well with rosemary or oregano. If you use rosemary, be sure to brush the rosemary with oil so it won’t burn right away. If you want to add a light herb like oregano or parsley, do so right before serving by finely chopping and tossing with the warm potatoes before serving.
What type of oil should I use to roast potatoes
I’m partial to using olive oil (not to be confused with EVOO) for my roast potatoes, and you can read more about using this type of oil here. You can also use vegetable oil, which does give a great crunch, but the flavour will be a bit different.
much love
-Matt
If you like this, try these
oasted Teeny Tiny Taters – Meg’s Everyday Indulgence- Roasted Broccoli – Southern Bite
Pairings
Drinks
As these were designed for brunch, I’d aim for a freshly squeezed orange juice.
Music Playlist
Go with the Morning Kitchen playlist!
Easy roast potatoes with lemon
Ingredients
- 1 kg White potatoes – maris piper is brilliant
- 3 tbsp olive oil
- 2 cloves garlic
- 1 lemon
Instructions
- Par-boil your potatoes, this will make it easier to crisp them up in the oven. Peel the potatoes and cut them into chunks, roughly 2cmx2cm. Place the potatoes in a large pot, cover with water and a generous pinch of salt, and bring to the boil. Simmer for 5-8 min, until you can easily put a fork in one but they don’t fall apart. Drain and leave to steam-dry in your strainer for a few minutes.
- 40min before want to eat, crank the oven up to 400F. On a baking sheet add 3 tbsp of olive oil, 2 cloves of garlic (lightly crushed with the back of a knife) and the potatoes. Season with a bit of salt and toss to combine. Put these in the oven for about 30min, stirring them about 20min in to get all sides crispy.
- Remove the potatoes from the oven, and drizzle with a splash of olive oil and the juice and zest of ½ a lemon. Season with salt and pepper, toss to combine and place in your serving bowl.
How come my roasted potatoes never came out so GOOD looking? What a satisfying and yummy creation!
Thanks Angie!
Those taters look amazing, Matt! I love a good roasted potato, but I often forget about them. (To be fair, I usually only think about chopping and roasting them when we have leftover potatoes hanging around.) Now I know what I want for brunch this weekend! Also, I’m all about the rosemary with roasted potatoes. Yum! In other news, now I want to schedule a trip to Toronto! 🙂
🙂 I’m sure they have some good curling teams in Toronto!
These potatoes look perfect, Matt – so crisp and brown, garlicky, and with a touch of lemon. I do love all possible herbs all year round, so I wouldn’t mind rosemary or sage; however, I cannot disagree on hat they’re best during colder months. This post actually makes me excited about autumn and all those hearty root veggies!
I hear ya Ben, bring on Autumn!
You just can’t beat a good roast potato can you Matt? And with adding that lemon juice at the end what a lovely touch making them all zingy!
No, but I have to say the Brits are the masters of the rostie!
So simple, yet so much flavor. Perfect side for any meal Matt!
Agreed!
I love when you try a dish somewhere and get inspired to make it! And who doesn’t love roasted potatoes, especially with brightness from lemon! I could make a meal outta these alone 🙂
Thanks Dawn!
This is my kind of side dish…simple and delicious! I love just walking around in a city and following my nose to all the delicious neighbourhood restaurants. I need to visit Toronto again soon.
I still think that is the best way to visit a city! Who needs a map!
Always love serving a potato dish as a side with brunch, and roasted potatoes are a favourite around here. These look so crispy Matt, and thanks for the tips on when and how to add herbs! Pinning!
Thank you!
I love how simple and perfect these potatoes are! Delicious for any meal of the day!
Agreed!
Potatoes are a must in my house at every other meal and we prepare in several different ways. This roasted potato is keeper, love the golden char you got on it! Looks so crispy.
I know what you mean, they are such a great and versatile ingredient!
Oh my goodness TO has a Little Tibet?! I love the simplicity of this recipe. An old Italian chef once told me the best dishes have five ingredients or less and this recipe is proof!
This is very really unique helpful informat
These look perfectly crispy, just the way I like my potatoes. Definitely going to give these a try.