These potatoes are so good and they’re so easy to make! It’s barely a recipe, more of a method and it makes a great side dish with so many different things.
You can easily adapt this to make a larger or smaller quantity and you could also adapt it to create different flavors. If you need more, just cut up as many potatoes as you need and adjust the amount of oil accordingly. If you’d rather have garlic butter potatoes, just stir some chopped garlic into the melted butter. Or stir in rosemary instead of parsley. The possibilities are endless.
The key to making these potatoes turn out perfectly is to first of all, cook them in a really hot oven. The other thing is to put the potatoes skin side down on the pan. This allows the cut sides of the potatoes to get really golden brown and crispy.
Roasted Lemon Butter Red Potatoes
- 2 lbs red potatoes
- olive oil
- 1 tbsp butter
- juice of 1/2 a lemon
- 2 tbsp fresh parsley, chopped
Preheat oven to 450 degrees.
Cut potatoes lengthwise into wedges.
Toss with enough olive oil to coat, about 1-2 tbsps. Season with salt and pepper.
Coat a baking sheet with cooking spray. Place potatoes on baking sheet skin side down. This way the potatoes will get golden brown and crispy while they bake.
Bake in preheated oven for about 30 minutes.
Meanwhile, melt butter and stir lemon juice into butter.
Toss finished potatoes with lemon butter and parsley.
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