Ready in 30 minutes, these easy roasted lemon basil potatoes make a great side dish full of flavor and freshness. All you need is finely chopped fresh basil, lemon zest, lemon juice, olive oil and Russet potatoes.
For another quick and easy side dish with fresh basil also check out this curry corn recipe.
Recipe ingredients:
How to make it:
See full ingredient amounts and instructions in the recipe card below!
Step 1. Heat the oven to 400 degrees F. Cut the potatoes into ½-inch cubes, then toss with olive oil in a bowl.
Step 2. Spread the potato cubes out on a baking sheet and roast.
Step 3. Stir together olive oil, basil, lemon zest and lemon juice.
Step 4. Toss the basil lemon oil with the potatoes and season to taste with salt and pepper. Serve immediately.
Recipe note:
To ensure that this side dish takes no more than 30 minutes to make, cut the potatoes into ½-inch cubes. If you cut them larger than that they will take longer to roast.
Serving ideas:
These potatoes make a great side dish for fish, like this bruschetta tilapia. They are also delicious with poultry, like this crispy lemon pepper panko chicken or this Mediterranean grilled chicken.
How to store leftovers:
Transfer leftovers into an airtight container and store in the fridge. Reheat in a 400-degree oven for a few minutes.
More delicious fresh basil recipes:
- Bruschetta Tilapia22 Minutes
- Curried Corn20 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Roasted Lemon Basil Potatoes
Equipment:
- measuring spoons
- kitchen scale
- citrus juicer
- citrus zester
- knife and cutting board
- paper towels
- mixing bowl
- rubber spatula
- large baking sheet (see notes)
Ingredients:
- 1 ½ pounds Russet potatoes
- 2 ½ tablespoons olive oil, divided
- ½ teaspoon lemon zest
- ½ teaspoon lemon juice
- 1 ½ tablespoons finely chopped fresh basil*
- salt and pepper to taste
Instructions:
- Heat the oven to 400 degrees F. Wash the raw potatoes, then dry them with a paper towel.
- Cut the unpeeled potatoes into ½-inch cubes. Toss the cubes with 1 tablespoon olive oil in a bowl.
- Transfer the potatoes to a large baking sheet** and spread into a single layer. Roast until soft (about 25 minutes). Stir the cubes around halfway through the baking time.
- In a small bowl, stir the remaining olive oil, lemon zest, lemon juice and basil together.
- Toss the potatoes with the lemon basil oil and season to taste with salt and pepper. Serve immediately.
Linda
I would have doubled the recipe if I had known how known how good these were! I'm going to add a bit of rosemary this weekend, oh, and double the recipe!
Nicole B.
Thanks so much and I'm so happy to hear you liked them, Linda! Rosemary sounds like a great addition, yum! Have a great weekend!