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Citrus Roasted Potatoes

Servings: 4


  • 1 1/4 pounds red potatoes
  • 3 tablespoon olive oil Divided in half
  • 1/4 teaspoon kosher salt
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh thyme remove leaves from stems.
  • 1/8 teaspoon chili flakes optional
  • 1 1/2 tablespoons lemon zest


  • Microwave potatoes for 6-8 minutes, until a fork can be inserted with little resistance and potatoes are slightly soft. Alternately, place potatoes in a large pot of cold water, cover and bring to a boil. Lower to a simmer for about 4 minutes.
  • Once potatoes are cool to the touch, if they are medium or large size, cut them into large bite sized chunks.
  • Preheat oven at 350 degrees.
    In a bowl, toss potatoes with olive oil, salt, half of the lemon juice, thyme and chili flakes (if using).
  • Place potatoes in single layer on parchment- or foil-lined sheet pan, and roast until lightly browned and tender, about 30-45 minutes.
    An alternate method, is to broil the potatoes until browned and tender, but be careful not to burn them.
  • Remove potatoes from oven, return potatoes to bowl and toss with remaining lemon juice and lemon zest before serving.