Lemony Roasted Potatoes

This might sound weird, but I’m not the biggest fan of potatoes. I do like french fries and potato salad, but those rely on a ton of fat to add flavor to a fairly bland star ingredient. However, they’re cheap and on their own, not all that bad for you. However, a while ago a found a recipe that was deceptively simple: potatoes roasted in lemon juice. No garlic, no onions, no herbs; none of those things that I rely on to add lots of cheap flavor. But oh my goodness, they’re so delicious. I had to restrain myself from eating the entire pan in one go.

Lemon Roasted Potatoes

  • 4 baking potatoes, cut into eighths
  • juice of 1 lemon, or 1/4 cup
  • water
  • 1 tsp salt
  • 2 tbsp oil

Preheat oven to 400 F and lightly grease a 9×13 casserole. Arrange potato chunks in a single layer. Pour lemon juice in a measuring cup and add water up to 1 cup level. Stir in salt and oil, then pour over potatoes. Bake until the potatoes are fork tender, about 1 hour. If all the liquid evaporates before potatoes are done, add more water. Serves 4.


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