Crispy Lemon Roasted Potatoes

By Jessica Bippen, RD

Number of servings

ingredients

  • 2 pounds baby golden potatoes (or any variety), diced into quarters or halves
  • 1 Sunkist® lemon
  • 0.25 cups fresh squeezed Sunkist® lemon juice (about 2 Sunkist® lemons)
  • 2 tablespoons olive oil
  • .5 teaspoon garlic powder or 1 teaspoon grated fresh garlic
  • 1 teaspoon mustard
  • 3 sprigs fresh rosemary
  • Flaky sea salt

PREP TIME

Preparation: 20 Minutes

Cook Time: 30 Minutes

Directions
  1. Preheat the oven to 425 degrees F. Use the convection setting if you have it. Line a baking sheet with parchment paper.
  2. Bring a large pot of water to boil. Add 1 teaspoon baking soda. Once boiling, add potatoes and immediately set timer for 5 minutes.
  3. While potatoes boil, make the lemon dressing by whisking together 1/4 cup Sunkist lemon juice, olive oil, mustard, and garlic. Set aside.
  4. Check potatoes at 5 minutes. Cook potatoes until tender enough to poke with a fork. Once cooked, strain potatoes and pat dry with a towel.
  5. Place potatoes back in the pot and gently toss with lemon dressing until mixed well.
  6. Place potatoes onto the lined baking sheet. Make sure the potatoes are not touching.
  7. Roast potatoes in oven for 30-35 minutes. Flip after 15 minutes for extra crispy potatoes. Cook until the edges are golden and crispy.
  8. Remove from oven and sprinkle generously with sea salt and a squeeze of fresh Sunkist lemon. Serve immediately.