Roasted Lemon Spuds

Carrot Rick's Pick
Roasted Lemon Spuds are crisp, golden, and downright irresistible. The mysterious flavours behind this magically delicious dish include a squeeze of zesty lemon, a dusting of fresh herbs, and just the right touch of seasoning. Serve these spuds alongside Roasted Cauliflower and Roasted Chickpeas for a meal that’s so good it feels like you’re cheating the kitchen gods. Whether you’re feedin’ the posse or enjoyin’ some solo chow, these spuds will leave you grinnin’ like a coyote with a fresh biscuit. Dig in, partner—it’s time to ride into Flavour Town!
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Prep Time 15 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine Canadian
Makes 4 X 1 1/2 CUP
Calories 252 kcal
Ingredients
  
  • 6-8 medium yellow potatoes
  • ¼ cup lemon juice approx 2 lemons
  • tbsp grapeseed oil divided into 1 tbsp + ½ tbsp
  • 1 tbsp minced garlic (about 6 cloves)
  • 1 tbsp parsley
  • 2 tsp lemon herb seasoning
  • 1 tsp salt
  • fresh ground pepper
Instructions
 
  • Preheat oven to 400° F.  Spray a roasting dish with grapeseed oil.
    1½ tbsp grapeseed oil
  • In a small bowl, combine ¼ cup lemon juice, 1 tbsp each grapeseed oil, minced garlic, and parsley, 2 tsp lemon herb seasoning, 1 tsp salt, and fresh ground black pepper.
    ¼ cup lemon juice, 1½ tbsp grapeseed oil, 1 tbsp minced garlic, 1 tbsp parsley, 2 tsp lemon herb seasoning, 1 tsp salt, fresh ground pepper
  • Cut 6-8 medium yellow potatoes into wedges (about 8 cups) and arrange potato wedges in a 14 x 9” roasting dish spray with oil.
    6-8 medium yellow potatoes
  • Pour the lemon mixture over top of the potatoes and toss until well coated. Spray the potatoes with oil.
  • Bake for 40 minutes (turn at each 10-minute mark) or until nicely browned and serve immediately.
Nutrition
Calories: 252kcalCarbohydrates: 47gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 598mgPotassium: 1116mgFiber: 6gSugar: 2gVitamin A: 96IUVitamin C: 58mgCalcium: 41mgIron: 2mg
Keyword Gluten-Free, Has Dietary Fiber, Has Iron, Has Potassium, High Vitamin C, Nut-Free, Peanut-Free, Soy-Free
Tried this recipe?Let us know how it was!
About the Author Linda Purcell

I am Linda Purcell the author of Veggie OUTLAWS – most wanted vegan recipes. I have been vegetarian for the past 12 years, a transitional vegan for the last few years, and am now committed to eating only plant-based foods. I moved towards eating more plant-based foods because I care about the health of my family. I have compassion for animals. And I know a vegan lifestyle is better for the planet.

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