Crispy Lemon Roasted Potatoes with Fresh Basil
Crispy Lemon Roasted Potatoes with Fresh Basil are the perfect side dish to elevate any meal. With their golden, crispy exteriors and tender interiors, these potatoes are infused with zesty lemon and fragrant basil, making them irresistible. Whether you’re looking for a simple weeknight dinner accompaniment or a standout dish for a special occasion, these…
Servings: 4 servings
Ingredients
Ingredients
- 1 1/2 poundsRusset potatoes
- 2 1/2 tablespoonsolive oil divided
- 1/2 teaspoonlemon zest
- 1/2 teaspoonlemon juice
- 1 1/2 tablespoonsfinely chopped fresh basil*
- salt and pepper to taste
Instructions
Instructions
- Preheat the oven to 400°F.
- Wash the russet potatoes and pat them dry with a paper towel. Leave the skins on.
- Cut the potatoes into ½-inch cubes so pieces are roughly the same size for even cooking.
- In a large bowl, toss the potato cubes with 1 tablespoon olive oil until evenly coated.
- Spread the coated potato cubes in a single layer on a large baking sheet.
- Roast in the preheated oven until the potatoes are crispy on the outside and soft inside, about 25 minutes total, stirring or turning the potatoes once about halfway through the baking time (around 12 minutes).
- While the potatoes roast, combine the remaining 1 ½ tablespoons olive oil, ½ teaspoon lemon zest, ½ teaspoon lemon juice, and 1 ½ tablespoons finely chopped fresh basil in a small bowl and stir to mix.
- When the potatoes are done, transfer them to a serving bowl, pour the lemon-basil oil over the hot potatoes, and toss to coat.
- Season to taste with salt and pepper, then serve immediately.
Equipment
- Measuring Spoons
- Kitchen scale
- Citrus juicer
- Citrus Zester
- Knife and cutting board
- Paper Towels
- Mixing Bowl
- Rubber spatula
- large baking sheet (see notes)
Notes
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.
*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.