Crispy Lemon Roasted Potatoes with Fresh Basil
This Crispy Lemon Roasted Potatoes with Fresh Basil are the ultimate side dish! Bright, zesty, and irresistibly crispy!
Servings: 4 servings
Ingredients
For the Potatoes:
- 1 pound Russet potatoes washed and peeled, cut into 1-inch chunks
- 2 tablespoons olive oil divided
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice freshly squeezed
- 1 tablespoon fresh basil finely chopped
- Salt and pepper to taste
Instructions
Cooking Instructions:
- Preheat your oven to 425°F (220°C). A hot oven is key to achieving that perfect crispy exterior.
- Start by washing and peeling the Russet potatoes. Cut them into even-sized chunks, approximately 1-inch in size.
- In a mixing bowl, combine the potato chunks with 1 tablespoon of olive oil, lemon zest, lemon juice, salt, and pepper. Toss well to ensure all the potatoes are evenly coated.
- Spread the seasoned potatoes out on a baking sheet in a single layer. Drizzle the remaining tablespoon of olive oil over the top for extra crispiness.
- Roast the potatoes in the preheated oven for about 25-30 minutes, flipping them halfway through.
- Once the potatoes are done roasting, remove them from the oven and immediately toss in the finely chopped fresh basil.
- Transfer the crispy lemon roasted potatoes to a serving dish. Garnish with a little extra lemon zest or a few whole basil leaves if desired. Enjoy them hot!
Equipment
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Baking Sheet
- Spatula
Notes
- For an extra layer of flavor, consider adding garlic powder or fresh minced garlic to the seasoning.
- Make sure to cut the potatoes into uniform sizes to ensure even cooking.
- If you want to experiment, try different herbs like rosemary or thyme in place of basil.
- These potatoes can easily be made vegan-friendly, making them suitable for a variety of dietary preferences.