Ready in 30 minutes, these easy roasted lemon basil potatoes make a great side dish that's full of flavor and freshness. All you need is finely chopped fresh basil, lemon zest, lemon juice, olive oil and Russet potatoes.
Serve the potatoes with fish like this bruschetta tilapia or with poultry, like this crispy lemon pepper panko chicken or this Mediterranean grilled chicken.
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Recipe ingredients:
These roasted potatoes are made with fresh lemon and basil and strike a nice balance between comfort and freshness (similar to this smoked salmon panini.)
You need about ½ cup packed fresh basil leaves for this recipe. (If you have more fresh basil left, use it to make these stuffed shells with frozen meatballs or this spicy shrimp marinade!)
How to make fresh basil potatoes:
See full ingredients & instructions in the recipe card below!
Step 1. Turn on the oven and while it's preheating, cut the potatoes into ½-inch cubes. 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 notes, tips and questions:
Can I cut the potatoes into cubes larger than ½ inch?
You can, but if cut them larger they will take longer to roast. To ensure that this side dish takes no more than 30 minutes to make, be sure to cut ½-inch cubes.
Can I double this recipe?
Yes, that's no problem. Just be sure to use a large enough baking sheet that will fit all the potatoes in a single layer.
How should I store leftovers:
You can transfer leftovers into an airtight container and store in the fridge. Reheat the potatoes in a 400-degree oven for a few minutes.
More delicious roasted vegetable side dishes:
See all side dish recipes →
Did you make this recipe? Please leave a star rating or comment! Thanks!
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 and 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 on the inside (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.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
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!