• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Cupcake Theory

  • Home
  • The Good Food
  • The Good Life
  • About
  • Contact

Lemon Roasted Potatoes

Crunchy coating on the outside, soft on the inside. Sort of like M&M’s! Haha!

7-8 Yukon gold potatoes, peeled and cut in chunks
Kosher salt and freshly ground black pepper
1 cube butter
1/3 c extra-virgin olive oil
2 T fresh lemon juice
1/8 t lemon zest
1/2 t garlic powder

Melt butter in jellyroll pan in 375 oven. Add potatoes and stir to coat. Generously salt and pepper. Bake 45 minutes. Meanwhile, combine olive oil, lemon juice, lemon zest, and garlic powder. Remove potatoes from oven. Coat with olive oil mixture. Return to oven and bake for another 15-20 minutes or until potatoes are golden/crispy on the outside and soft on the inside. Serve warm.

Share this:

  • Tweet
  • Click to email a link to a friend (Opens in new window) Email
Print

Filed Under: Side Dishes

Previous Post: « White Chocolate Cheesecake
Next Post: Hamburger Buns »

Primary Sidebar

Follow Us

  • Facebook
  • Instagram
  • Pinterest

Subscribe via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Food Categories

  • Appetizers
  • Breads/Rolls
  • Breakfast
  • Candies
  • Cookies
  • Desserts
  • Drinks
  • Fruits
  • Main Dishes
  • Other
  • Party Ideas
  • Salads
  • Sandwiches
  • Side Dishes
  • Soups
  • Tips
  • Vegetables

Copyright © 2025 The Cupcake Theory on the Foodie Pro Theme