Description
Crispy Roasted Potatoes with Salted Lemon is a vibrant Mediterranean side dish featuring tender, golden baby or fingerling potatoes roasted to crispy perfection. Enhanced with the tangy, briny flavor of finely chopped salted lemon and fresh parsley, this recipe offers a zesty twist on classic roasted potatoes, perfect for pairing with roasted meats or serving as a flavorful brunch accompaniment.
Ingredients
Scale
Potatoes
- 2 pounds baby or fingerling potatoes, halved
Seasoning
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Garnish
- 1 tablespoon finely chopped salted lemon (or preserved lemon peel)
- 1 tablespoon fresh parsley, chopped
- Optional: extra salted lemon for garnish
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Toss the potatoes: In a large bowl, combine the halved potatoes with olive oil, kosher salt, black pepper, and garlic powder. Stir well to ensure every piece is evenly coated with seasoning.
- Arrange for roasting: Spread the seasoned potatoes cut-side down on the prepared baking sheet in a single, even layer to ensure they roast evenly and get crispy edges.
- Roast the potatoes: Place the baking sheet in the oven and roast for 25 to 30 minutes until the potatoes turn golden brown and develop a crisp texture on the edges.
- Add salted lemon and parsley: Remove the potatoes from the oven and while still hot, gently toss them with the finely chopped salted lemon and fresh parsley to infuse vibrant flavors throughout.
- Serve: Plate the potatoes hot, optionally garnished with extra salted lemon for an added burst of tanginess.
Notes
- If using larger potatoes, cut into uniform 1-inch pieces to ensure even roasting.
- Salted (preserved) lemon provides a tangy, briny depth—use sparingly if you are new to this ingredient.
- This dish pairs wonderfully with roasted meats or can be served as a zesty side for brunch.
