Roasted vegetables are so good, especially roasted potatoes! And when they’re flavored with herbs, that’s even better! These Lemon Thyme Rosemary Roasted Potatoes have a great lemony taste that really makes them different from your typical roasted potatoes. I love the tanginess of the lemon and the savory flavor of the herbs!
I found a roasted potato recipe at Southern Living and made a few changes…I added extra lemon juice and butter, along with some rosemary, onion powder, and garlic powder for a little extra savory flavor. I never would have thought of flavoring potatoes with lemon, but I thought they were really good. And they’re easy to make, which is always a plus!
Lemon Thyme Rosemary Roasted Potatoes
LEMON THYME ROSEMARY ROASTED POTATOES by NancyC
Makes 4 to 6 servings
3 Tablespoons olive oil
3 Tablespoons butter
3 pounds Yukon gold or red potatoes, peeled or unpeeled, and cut into chunks
1/3 cup lemon juice
2 teaspoons finely chopped fresh thyme or lemon thyme (or 1 teaspoon dried)
2 teaspoons finely chopped fresh rosemary (or 1 teaspoon dried)*
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Preheat oven to 400˚F. Line a 15 x 10″ baking pan with aluminum foil; set aside.
Cook olive oil and butter in a large skillet over medium heat, stirring constantly, for about 3 to 4 minutes, until butter begins to turn golden brown. Remove butter mixture from heat and add in the chunks of potatoes, tossing gently until potatoes are all coated (the olive oil/butter mixture may splatter a little when you add the potatoes to it, so add them carefully!).
Spread the coated potato chunks in a single layer in a 15 x 10″ baking pan (I lined my pan with aluminum foil so the pan would be easy to clean up).
Bake at 400˚F for 40- to 45 minutes or until potatoes are golden brown and tender, stirring twice during the baking time so the potatoes bake evenly. When done, transfer the potatoes to a large serving bowl and toss with the lemon juice, thyme and rosemary, salt, pepper, onion powder, and garlic powder, until well coated. Serve immediately.
*NOTE: Instead of using both the thyme and the rosemary, you can use 4 teaspoons of either herb.
Recipe from NancyC | nancy-c.com
I hope you get a chance to try this recipe, because it’s soooo good! It’s a great side dish for a special meal any time of year! What’s your favorite way of making potatoes?