Crispy Roasted Potatoes with Salted Lemon Recipe
These Crispy Roasted Potatoes with Salted Lemon are a flavorful side dish that pairs well with grilled meats or fish. The combination of tender baby Yukon gold potatoes, tangy preserved lemon, and fresh parsley creates a Mediterranean-inspired dish that is both vegan and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan, Gluten-Free
Ingredients
Scale
Potatoes:
- 2 pounds baby Yukon gold potatoes (halved)
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
Finishing Touches:
- 2 tablespoons finely chopped salted preserved lemon (rind only)
- 2 tablespoons chopped fresh parsley
- 1 clove garlic (minced)
- optional: lemon zest or a squeeze of fresh lemon juice for garnish
Instructions
- Preheat the Oven: Preheat oven to 425°F.
- Toss Potatoes: In a large bowl, toss halved potatoes with olive oil, salt, pepper, and smoked paprika.
- Roast: Spread potatoes cut-side down on a parchment-lined baking sheet. Roast for 30–35 minutes until golden brown and crispy, flipping once.
- Finish: While hot, transfer potatoes to a bowl and toss with preserved lemon, garlic, and parsley.
- Serve: Garnish with extra lemon zest or juice if desired and serve immediately.
Notes
- If you don’t have preserved lemon, finely minced lemon zest with a pinch of sea salt makes a great substitute.
- These potatoes pair perfectly with grilled meats, fish, or as a bold appetizer.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
