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Description
Crisp and browned on the outside and creamy inside, these roasted potatoes are the perfect accompaniment to a big holiday bird, and to just about any other poultry, meat, or fish. The bright lemon flavor and gentle pepper kick put them a big step above plain potatoes, but they're easy to make. And they reheat well if you want to make them ahead. The recipe is a Yummly original created by David Bonom.
Ingredients
US|METRIC
10 SERVINGS
- 2 tsp. lemon zest
- 1 Tbsp. fresh lemon juice
- nonstick cooking spray (or olive oil)
- 3 lb. russet potatoes
- 2 Tbsp. extra-virgin olive oil
- 3/4 tsp. salt (for potatoes)
- 3/4 tsp. coarsely ground black pepper (for potatoes)
- salt (optional, to taste)
- coarsely ground black pepper (optional, to taste)
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Directions
- Preheat the oven to 425°F.
- Prepare the lemon zest and juice, and set aside.
- Coat a large baking sheet with nonstick cooking spray or olive oil. Peel the potatoes and cut into 1 1/2-inch pieces. Transfer to a large mixing bowl.
NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories130Calories from Fat25 |
% DAILY VALUE |
Total Fat3g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium260mg11% |
Potassium570mg16% |
Protein3g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber1g4% |
Sugars1g |
Vitamin A0% |
Vitamin C15% |
Calcium2% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Yummly User 3 years ago
Good recipe :)))))))))
Yummly User 4 years ago
It was a hit dish. Our guests loved it.
Yummly User 4 years ago
Turned out very good
Yummly User 4 years ago
Nice and simple, made it for Thanksgiving.