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.
If you like this, try these
As these were designed for brunch, I’d aim for a freshly squeezed orange juice.
Go with the Morning Kitchen playlist!
Easy roast potatoes with lemon
- 1 kg White potatoes – maris piper is brilliant
- 3 tbsp olive oil
- 2 cloves garlic
- 1 lemon
- 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.