Roasted Lemon-Thyme Potatoes
Juicy roasted potatoes infused with lemon and thyme offer a flavorful side dish perfect for family dinners or gatherings, balancing bright citrus with herbal notes.
Ingredients
Instructions
- Preheat oven to 450°F (232°C).
- Spray an 8 x 8 x 2-inch pan with nonstick spray.
- Mix olive oil, lemon juice, and thyme, then toss with the potatoes.
- Place the coated potatoes in the prepared pan.
- Sprinkle with salt and pepper.
- Bake for 20 minutes, then turn the potatoes.
- Bake for an additional 15 minutes or until golden and cooked through.
Tips & Substitutions
For extra flavor, consider adding minced garlic or red pepper flakes to the olive oil mixture. If you don't have fresh thyme, rosemary or oregano can also work well. Ensure the potatoes are cut into similar sizes for uniform cooking. For a zesty twist, try adding a bit of lemon zest before roasting to enhance the lemon flavor. This dish pairs beautifully with White Bean Salad.
Serving Suggestions
These roasted lemon-thyme potatoes make a fantastic side dish for grilled meats or fish. They pair well with Mediterranean recipes or can be served alongside a fresh salad like Sweet Basil Dressing(For All Green Salads And Vegetable Salads.) for a light meal. Garnish with additional fresh thyme or lemon wedges for a pop of color.
Storage & Reheating
Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy again. Alternatively, you can microwave them, but they may lose some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Lemon-Thyme Potatoes contains roughly 123 calories, with 2g protein, 22g carbohydrates, and 3g fat. It is an excellent source of vitamin C (29% of the Daily Value), and a good source of iron and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use larger potatoes for this recipe?
Yes, you can use larger potatoes, but be sure to cut them into smaller pieces to ensure even cooking. Adjust the baking time as needed, as larger pieces may require a bit more time in the oven to become tender and golden.
What can I substitute for olive oil?
If you don't have olive oil, grapeseed oil or avocado oil are excellent alternatives that can provide a similar flavor profile. You can also use melted coconut oil for a different taste, but keep in mind it may impart a slight coconut flavor.
Can I make this recipe ahead of time?
Yes, you can prepare the potatoes by coating them in the olive oil mixture and refrigerating them for a few hours or overnight. When ready to bake, simply place them in the oven as directed. This will allow the flavors to meld even more!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).