I’ve been trying to avoid rice & pasta lately, so roasted potatoes are quickly becoming a staple. These tangy lemon ones are my favourite.
Crispy, creamy and tangy, what more can you ask for? Oh yeah, they’re easy too!
Lemon & Herb Roasted Potatoes (serves 4)
- 4 potatoes (yellow or russet)
- 2 tbsp olive oil
- 2 tbsp yellow mustard
- 1 tbsp lemon juice powder (I use this one, if you can’t find it, sub the juice of 1 lemon, but I really like the concentrated lemon flavour you get from the powder)
- 1 tbsp garlic powder
- 2 tsp dried oregano
- 2 tsp dried parsley
- 1 tsp sea salt
Preheat oven to 375F.
Cut potatoes into bite size pieces. Toss with olive oil and mustard. If using lemon juice, add this in now. Mix together dry spices and then sprinkle onto coated potatoes. Toss well.
Spread potatoes onto parchment lined tray and then cover with foil. Bake for 30 minutes. Uncover and bake for an additional 15 minutes, or until brown & crispy.
I served these tonight with some vegan sausages & a salad. So yummy!