Look at all of these recipes I have recently that involve roasting something in the oven! I guess it's because the oven kind of does all the work for you which is nice when you're busy and you kind of just need to prepare things in bulk for the week ahead (that's me!).
Although the oven didn't clean this mess up for me! I plan on bringing this pan home and hoping it will clean if I run it through the dishwasher. (Hi Mom and Dad!)
Note to self: you should probably clean the pan in between roasting things even if you don't feel like it. Also, ease up on the lemon juice.
This recipe is super simple, and makes for a flavorful side dish, or even a topping to a bowl or salad. I ate some on top of some lentils (plant protein!) with garlic scape pesto (to be continued...)
Lemon Roasted Potatoes
Serves: 6 as a side
Prep Time: 10 minutes
Cook Time: 25 minutes
4 cups of new potatoes, chopped into bite-sized pieces
juice of 1 lemon
salt and ground black pepper to taste
- Combine all of the ingredients in a small bowl.
- Preheat the oven to 425 degrees Fahrenheit
- Once the oven is preheated, spread the potatoes out on a baking sheet in a single layer and with lots of space around each piece (if they're too bunched together they will just steam). Leave the extra lemon juice, if any, behind (learn from my mistakes!).
- Let the potatoes cook for 25 minutes or until tender and lightly golden on the outside.