Crispy Meyer Lemon Oven-Roasted Potatoes

Crispy Meyer Lemon Oven-Roasted Potatoes

Course Side Dish


  • 2 pounds baby potatoes
  • 2 tablespoons olive oil extra virgin
  • 2 tablespoons Meyer lemon juice freshly squeezed
  • Coarse sea salt and pepper to taste
  • 1 Meyer lemon sliced


  • Heat oven to 400°F.
  • Line a baking sheet with lightly oiled aluminum foil, if desired, and heat the baking sheet in the oven for 4 - 5 minutes.
  • Scrub the potatoes, chop into bite-sized pieces and pat dry. Place in a large bowl.
  • Whisk the oil and lemon juice together, then drizzle over the potatoes and toss until very well-coated.
  • Spread out potatoes on baking sheet so they are not touching each other.
  • Bake for 15 to 20 minutes, turning once or twice until crispy on the outside and tender when pricked with a fork.
  • Meanwhile, lay lemon slices on a grill and cook until slightly caramelized and golden brown, about 5 minutes, flipping once. Use as a garnish for the potatoes.
  • Serve immediately.
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