Tuesday, January 18, 2011

Lemony Roasted Potatoes

The ingredients used for this potato dish are the same ones that are used to prepare the most amazing lamb you’ll ever have. And the results in this recipe are just as awesome.


- 2 1lbs small red potatoes
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons whole-grain mustard
- 1 tablespoon chopped fresh rosemary (or 1 tsp ground)
- 3 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper, to taste


Preheat the oven to 400 degrees.

To prepare the lemony sauce: Whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper.

Wash the red potatoes, pat them dry and cut each one in half. Put them in the bowl with the lemon sauce and toss to coat completely.

Place the potatoes on a baking sheet and roast 40 to 50 minutes, or until potatoes are cooked through and crisp.

Serve immediately.



  1. I am absolutely addicted to lemony delicious potatoes, and I make these all the time, and use the same recipe. Now I'm hungry :)

  2. The whole family loves these potatoes so much that I can no longer make them any other way. I guess it's not a problem since they're so delicious.

  3. Hi Martha!
    wow, I'm going through your recipes. Yummmm!
    I often make potatoes similar to these, you know like the greek style but I will definitely try these as they look much more healthier and tastier. Thanks! I'll let you know!

  4. Nicole, these are amazing; you will love them. I also make the greek-style potatoes now and then, but these are more favoured by the family right now, so that's what I've been making for them.