Shoes on the Table

These Lemony Roasted Potatoes are one of my favorite side dishes to make when I’m not sure what I want. They are perfectly crispy, salty, and tangy every time and are a great staple recipe. You can also scale this recipe to make more servings Serve as a side dish to meat and vegetables or use as a base in a bowl. I’ve recently used this recipe in a Greek-inspired bowl, with the potatoes, spinach, green bell peppers, olives, tomatoes, feta, and gyro meat. Mixing and matching toppings is easy with a roasted potato recipe this simple!

Yield: 2-3 servings (varies based on size of potato)

Ingredients

• 1 large potato
• 3 tbsp olive oil
• ½ lemon
• Salt
• Black pepper
• Dried parsley
• Garlic powder

Instructions

1. Preheat the oven to 425 F. Scrub and wash potatoes.

2. Chop into bite size pieces, about an inch thick.

3. Put chopped potatoes into a bowl, and add olive oil. Stir to cover the potatoes in an even coat. Add seasonings, and stir to evenly distribute amongst the potatoes. I used about a pinch of salt and a few shakes each of black pepper, dried parsley, and garlic powder. Add the juice of half a lemon to the potato mixture and stir again.

4. Once the potatoes are evenly coated and seasoned to your liking, spread potatoes on a greased or foil-covered baking sheet.

5. Roast for 20-30 minutes or until the potatoes are crispy and golden brown.