Crispy Lemon Roasted Potatoes with Fresh Basil
Ready in 30 minutes, these super crispy lemon roasted potatoes make a quick and delicious side dish.
Servings: 4 people
Calories (Estimated): 242kcal
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 crispy on the outside and 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.
Recipe notes:
*You need about ½ cup packed leaves for that.
**To ensure that this 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.
***A dark baking sheet works best because it browns the potatoes from the bottom. That will make them nice and crispy.
