Lemony Roasted Potatoes Recipe
Prep Time:
Cook Time:
  • 3 pounds red skin potatoes
  • zest and juice from 1 lemon
  • ¼ cup olive oil
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1 teaspoon finely chopped, or dried, parsley
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon sea salt
  • 3 cloves garlic, minced
  • ¼ cup butter
  1. Preheat the oven to 350 F.
  2. Slice the potatoes into wedges (each potato should yield 8 wedges).
  3. Whisk together the lemon juice, olive oil, lemon zest, oregano, basil, onion powder, parsley, pepper, thyme, cinnamon, nutmeg, sea salt, and minced garlic.
  4. In a bowl, toss olive oil mixture into potato wedges, fully coating the potatoes.
  5. Arrange potato wedges on a baking sheet, skin-side down. Spread potato wedges so that none are overlapping. Slice butter and place on top of potatoes.
  6. Put potatoes in the oven and roast for 1 hour, or until very soft, flipping halfway through.
  7. Turn the broiler to high heat and broil potatoes until crispy, 2-3 minutes. Remove from the heat and serve.