Best 6 Lemon Roasted Red Potatoes Recipes

LEMON ROASTED RED POTATOES

Steps:

• Preheat oven to 450°. In a medium bowl, combine lemon juice, oil, thyme, garlic salt and pepper. Add potatoes; toss to coat. Place in a greased 8-in. square baking dish. Bake, uncovered, until potatoes are tender, about 40 minutes, stirring occasionally.

LEMON & LIME ROASTED RED POTATOES

Steps:

• Peel and halve potates, cut sweet onion into wedges, mince garlic and slice shallots.
• Mix potatoes, onion, garlic, shallots, dried basil, coriander, sea salt and cayenne pepper together.
• Mix well and add to glass pan.
• Juice 1 lemon and 1/2 of a lime, add to water, slowly mix in olive oil.
• Next add the white wine to the liquid mixture.
• Pour liquid mixture over potatoes, cover and marinate in fridge for 30 minutes.
• Bake in a preheated 400 degree oven for 80 minutes.
• Turn potates frequently while cooking to keep from burning.
• If potatoes start to dry out too quickly add more water as required.
• The potatoes are ready when they are fork tender and crispy.

ROASTED RED POTATOES WITH LEMON

Steps:

• Preheat oven to 350°F. Place potatoes on large rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper; toss to coat. Roast potatoes until golden brown and tender, stirring occasionally, about 1 hour. Sprinkle with lemon juice and lemon peel; stir. Roast 1 minute longer. Serve warm.

LEMON AND RED ONION ROASTED POTATOES

Steps:

• Cut potatoes into equal sized chunks.
• Parboil and dry with a tea towel.
• Meanwhile,Heat olive oil in a 400 f oven in a roasting tin until smoking.
• Add potatoes, onions, and lemons.
• Season with salt and pepper.
• Cook 1 hour.
• Can also be done above Christmas turkey, adjusting cooking time to 1 hour 30 minutes.

SLOW ROASTED SALMON FILLETS WITH POTATOES, LEMON VINAIGRETTE AND RED PEPPER PESTO

Steps:

• 1. Preheat oven to 400 degrees. Toss the potatoes with a few tablespoons of oil and season with salt and pepper. Arrange the potato slices in one layer in the bottom of the baking dish. Brush the potatoes with olive oil and season with salt and pepper to taste. Bake in the oven for 12-15 minutes, until lightly golden brown and slightly soft. Remove potatoes and reduce the heat of the oven to 250 degrees. 2. Season the salmon with salt and pepper and place the fillets on top of the potatoes, skin-side up. Roast in the oven to medium doneness, about 12-14 minutes. 3. While the salmon is roasting, whisk together the lemon juice, vinegar, mustard, thyme and pesto in a medium bowl. Slowly whisk in the olive oil until emulsified and season with salt and pepper to taste. 4. Remove the salmon from the oven and immediately drizzle each fillet with some of the vinaigrette and top each fillet with a small dollop of pesto.

LEMON & LIME ROASTED RED POTATOES

Steps:

• 1. Peel and halve potatoes, cut sweet onion into wedges, mince garlic and slice shallots.
• 2. Put potatoes, onion, garlic, shallots, dried basil, coriander, sea salt, and cayenne pepper in a bowl.
• 3. Mix well.
• 4. Add to glass pan.
• 5. Juice 1 lemon and 1/2 of a lime and add to water. Slowly mix in olive oil.
• 6. Next add the white wine to the liquid mixture.
• 7. Pour liquid mixture over potatoes, cover and marinate in fridge for 30 minutes.
• 8. Bake in a preheated 400 degree oven for 80 minutes.
• 9. Turn potatoes frequently while cooking to keep from burning. If potatoes start to dry out too quickly add more water as required. The potatoes are ready when they are fork tender and crispy.