If you’re on the hunt for a side dish that’s truly unforgettable, look no further than these Crispy Roasted Potatoes with Salted Lemon! Imagine tender baby Yukon gold potatoes, roasted until their edges are gloriously golden and crisp, then tossed in a vibrant medley of chopped preserved lemon, fresh parsley, and just the right amount of garlic. Each bite weaves together savory, citrusy, and herbal notes, making these potatoes just as perfect for a dinner party as for a weeknight treat. Prepare yourself for a flavor bomb that will have everyone scooping up seconds!
Ingredients You’ll Need
The beauty of Crispy Roasted Potatoes with Salted Lemon lies in its simplicity—just a handful of easy-to-find ingredients, each bringing something special to the table! The key is in the right touches of salt, acid, and aromatics, delivering an irresistible finished dish.
- Baby Yukon gold potatoes (2 pounds, halved): The naturally creamy texture and thin skins crisp up beautifully and are ideal for roasting.
- Olive oil (3 tablespoons): A generous drizzle ensures each potato half gets crunchy on the outside while staying tender on the inside.
- Kosher salt (1 teaspoon): Adds foundational seasoning, helping the potatoes really sing.
- Black pepper (½ teaspoon): For just a hint of heat and earthiness in every bite.
- Smoked paprika (¼ teaspoon): Offers subtle smokiness and gorgeous color—just enough to intrigue the palate.
- Salted preserved lemon, rind only (2 tablespoons, finely chopped): The star ingredient; its bright, briny tang elevates the whole dish.
- Fresh parsley (2 tablespoons, chopped): Brings fresh, grassy flavor and a pop of green color.
- Garlic (1 clove, minced): Perfumes the potatoes with unmistakable savoriness as soon as it hits the heat.
- Lemon zest or squeeze of fresh lemon juice (optional, for garnish): Adds a final burst of citrus to tie it all together, if desired.
How to Make Crispy Roasted Potatoes with Salted Lemon
Step 1: Prep the Potatoes
Start by giving your baby Yukon gold potatoes a quick scrub—they roast up best when clean! Halve them for maximum surface area, which means more crispy edges. The small size of these potatoes ensures a creamy, tender interior that pairs perfectly with crunchy, caramelized surfaces.
Step 2: Season and Toss
In a large bowl, combine the halved potatoes with olive oil, kosher salt, black pepper, and smoked paprika. Give everything a thorough toss, making sure each potato half is coated evenly. This simple seasoning blend is what lays the foundation for the irresistible taste in Crispy Roasted Potatoes with Salted Lemon.
Step 3: Arrange and Roast
Line a baking sheet with parchment paper (for easy cleanup!) and spread the potatoes out in a single layer, cut-side down. This positioning helps them develop that golden, crispy crust we dream about. Slide the tray into a preheated 425°F oven and roast for 30 to 35 minutes, flipping once halfway through—watching them transform into beautiful, crunchy perfection.
Step 4: Toss with Preserved Lemon, Garlic, and Parsley
As soon as your potatoes come out of the oven, while they’re still piping hot and ready to soak up flavor, transfer them to a bowl. Add the finely chopped salted preserved lemon, minced garlic, and chopped parsley. Toss gently but thoroughly, letting the heat from the potatoes release the aromatic oils and meld the flavors.
Step 5: Serve with a Citrus Finish
Arrange your Crispy Roasted Potatoes with Salted Lemon on a serving platter. For extra brightness, finish with a sprinkle of fresh lemon zest or a squeeze of lemon juice, if you like. Serve immediately while the potatoes are at their crunchiest and most vibrant!
How to Serve Crispy Roasted Potatoes with Salted Lemon
Garnishes
Let your creativity shine by topping these potatoes with a little extra chopped parsley, more salted preserved lemon, or even a light dusting of flaky sea salt. A final flourish of lemon zest looks beautiful and reinforces that fresh, tangy kick that makes this dish so distinctive.
Side Dishes
Crispy Roasted Potatoes with Salted Lemon are the ultimate versatile side; they pair seamlessly with grilled chicken, roasted fish, or a hearty plant-based main. For a Mediterranean-inspired spread, serve alongside herby salads, hummus, or a platter of char-grilled vegetables.
Creative Ways to Present
For appetizer hour, thread a few potatoes onto skewers and offer them as crunchy finger food with a garlicky dip. Or, heap them onto a big sharing platter—scatter extra preserved lemon and herbs on top, and let everyone dig in family-style for a meal that feels festive and communal.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have any leftover Crispy Roasted Potatoes with Salted Lemon, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, and though the potatoes may lose a bit of their initial crispness, they remain incredibly tasty.
Freezing
While these potatoes are best enjoyed fresh, you can freeze any cooled leftovers in a single layer on a baking sheet before transferring them to a freezer bag. Store up to one month—just note that their texture might soften slightly after thawing.
Reheating
To recapture some of that fresh-from-the-oven crispness, spread the potatoes out on a baking sheet and reheat in a 400°F oven for about 8-10 minutes, flipping halfway through. They’ll re-crisp nicely and reawaken that vibrant salted lemon flavor!
FAQs
Can I use regular lemons instead of preserved lemons?
Yes, you can! If you don’t have preserved lemons, finely mince lemon zest and combine it with a pinch of sea salt as a substitute. The flavor will be slightly less complex, but you’ll still get a fantastic, bright and tangy result.
What type Side Dish
Baby Yukon gold potatoes are ideal because they roast beautifully, with a thin skin that turns crisp and a buttery interior. However, fingerling potatoes or any small waxy potatoes will work in a pinch.
Can I make Crispy Roasted Potatoes with Salted Lemon ahead of time?
Absolutely! You can roast the potatoes in advance and simply reheat them on a baking sheet, then toss with the preserved lemon, garlic, and parsley right before serving to rejuvenate their bright flavors.
Is this dish vegan and gluten-free?
Great news—Crispy Roasted Potatoes with Salted Lemon are naturally vegan and gluten-free, making them perfect for a wide range of diets and easy to serve at gatherings or potlucks.
What should I do if my potatoes aren’t crisping up?
Crowding is often the culprit! Make sure your potatoes are in a single layer with space between each on the baking sheet. Using enough olive oil helps too, and always roast at a high temperature for the crispiest results.
Final Thoughts
If you’re ready to wow your friends and family or just treat yourself to something truly special, Crispy Roasted Potatoes with Salted Lemon should absolutely be on your table. Their combination of bold, tangy flavors and satisfying crunch will have everyone reaching for another helping. Give this recipe a try and you’ll see why it’s become a repeat favorite in my own kitchen!
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Crispy Roasted Potatoes with Salted Lemon Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
These Crispy Roasted Potatoes with Salted Lemon are a flavorful side dish that pairs well with grilled meats or fish. The combination of tender baby Yukon gold potatoes, tangy preserved lemon, and fresh parsley creates a Mediterranean-inspired dish that is both vegan and gluten-free.
Ingredients
Potatoes:
- 2 pounds baby Yukon gold potatoes (halved)
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
Finishing Touches:
- 2 tablespoons finely chopped salted preserved lemon (rind only)
- 2 tablespoons chopped fresh parsley
- 1 clove garlic (minced)
- optional: lemon zest or a squeeze of fresh lemon juice for garnish
Instructions
- Preheat the Oven: Preheat oven to 425°F.
- Toss Potatoes: In a large bowl, toss halved potatoes with olive oil, salt, pepper, and smoked paprika.
- Roast: Spread potatoes cut-side down on a parchment-lined baking sheet. Roast for 30–35 minutes until golden brown and crispy, flipping once.
- Finish: While hot, transfer potatoes to a bowl and toss with preserved lemon, garlic, and parsley.
- Serve: Garnish with extra lemon zest or juice if desired and serve immediately.
Notes
- If you don’t have preserved lemon, finely minced lemon zest with a pinch of sea salt makes a great substitute.
- These potatoes pair perfectly with grilled meats, fish, or as a bold appetizer.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
