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Crispy Lemon Roasted Potatoes with Fresh Basil

These Crispy Lemon Roasted Potatoes are irresistibly zesty and crunchy! A perfect side dish that elevates any meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 pound Russet potatoes choose firm potatoes
  • 2 tablespoons olive oil divided
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh basil finely chopped
  • Salt to taste
  • Pepper to taste

Instructions

  • Preheat your oven to 425°F (220°C). A hot oven is crucial for achieving that crispy texture.
  • Wash and scrub the Russet potatoes thoroughly. You can peel them if you prefer, but leaving the skin on adds extra texture and nutrients. Cut the potatoes into even-sized cubes, about 1-inch pieces.
  • In a large mixing bowl, combine the cubed potatoes with 1 tablespoon of olive oil, lemon zest, lemon juice, salt, and pepper. Toss until the potatoes are well coated.
  • Spread the seasoned potatoes in an even layer on the baking sheet. Drizzle the remaining tablespoon of olive oil over the top.
  • Roast the potatoes in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy. Make sure to flip them halfway through for even cooking.
  • Once the potatoes are done, remove them from the oven and immediately sprinkle with the chopped fresh basil. Toss gently to combine.
  • Transfer the crispy lemon roasted potatoes to a serving dish and enjoy them warm as a delightful side dish to your favorite meal.

Equipment

  • Large Baking Sheet
  • Chef's knife
  • Mixing Bowl
  • Spatula
  • Measuring Spoons

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 375°F (190°C) for 10-15 minutes to retain crispiness.
  • Consider adding red pepper flakes for a spicy kick!