We’re gettin’ real in here today with these roasted potatoes. If you think roasted potatoes belong in a colder, more wintery season, just HOLD THE PHONE. The lemon garlic sauce that these potatoes are tossed in before and after roasting + the fresh dill sprinkled over the potatoes at the end request you to rethink your position on non-summer roasted potatoes.
Here’s the deal with spring/summer (basically just whenever it’s warm outside). I absolutely love it – love the weather, love the activities, love the food – BUT, I do miss my fall and winter food from time to time. Not so much the casseroles and heavy stuff, because the hot weather makes that not sound super appetizing. But with things like soup and roasted veggies, I’m all about that life allllll year round, ya know?
So, why not just “summer-ize” these things so we can still have them when it’s hot? It’s easy to do, we just need add summery flavors to the things that traditionally may not be so summery. Bright citrus, fresh herbs, things like that. Kiiiiiind of like these lemon garlic roasted potatoes! And by “kind of like” I mean exactly like ❤.
We make these potatoes EXTRA bright and fresh with our lemony, garlicky, delicious sauce/vinaigrette that we use very liberally. Like I mentioned earlier, the potatoes get tossed in the sauce before roasting and then we toss them in even more sauce after they finish roasting. It’s garlic + lemon heaven, and I’M A FAN.
Let’s talk details:
- The sauce: lemon juice, olive oil, dijon mustard, and garlic go into a blender and get pureed into a smooth sauce. Why the blender route? We roast the potatoes at a high oven temp, and we don’t want little pieces of minced garlic to burn in the oven. This makes it so the garlic isn’t in little chunks, it’s totally blended into our sauce.
- The potatoes: fingerlings, slices into quarters, tossed in our sauce, and roasted until they reach brown, crispy perfection. At that point, most of the bright punch of lemon has roasted into the potatoes and becomes more mild, so we throw some more of the sauce on there. Not only does this bring INSANE flavor to the potatoes, it makes them nice and moist, and who doesn’t love eating stuff with sauce on it? Hello…no one?
- The dill. This step is optional, but I just so happen to have a large dill plant in my garden, and it just so happens to be delicious on lemon garlic potatoes. So I’ll leave that step up to you, but I definitely recommend 👅.
And that’s it, friends! Summer friendly roasted potatoes. Pure crispy, lemony, garlicky, savory heaven 😍. << Deserving of alllllll the heart eyes.
Important announcement: T-minus three days until the pools here open for summer! I am prepped, peeps. Got two new swimsuits coming in the mail, have swimsuits for Mr. Ford, baby floaty has been purchased from target, season passes have been bought for both Seth and I (Ford gets in for free #babylife), and I am pumped, yo.
There are three big pools in the area that our passes get us into, and we basically gon go erryday. It gets us outside, it gives us something super fun to do during the day, and pools are Ford’s love language. We use our little blow up pirate pool basically every single day, but this will be more fun for both of us 👍.
I am slightly concerned that he is going to absolutely hate it because of 1. overwhelming amounts of people, 2. loudness, 3. cold water, 3. deeper water than he is used to, aaaannd then I will have bought the whole family season passes for nothing…but let’s just hope he loves it? Let’s do that.
Check back in on Monday after we go over the weekend to see how disastrous/awesome our pool adventures were 😬. Seth’s parents are coming to visit this weekend (Thursday through Monday, yay!), so maybe his excitement over them being there will temper his potential pool hesitation…? We’ll see.
Have a lovely Wednesday, lovely people!Print
Lemon Garlic Roasted Potatoes
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 5 servings 1x
For the lemon garlic sauce
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 2 garlic cloves
- 2 teaspoons dijon mustard
- Salt and pepper
For the potatoes
- 1 pound fingerling potatoes, sliced into quarters
- Fresh dill (optional garnish)
- Red pepper flakes (optional garnish)
- Salt and pepper
- Preheat your oven to 425 degrees
- To make the sauce, add all sauce ingredients (lemon, olive oil, garlic, dijon) along with some salt and pepper to a blender and blend until the sauce is totally combined. Season to taste with salt and pepper
- On a parchment paper lined baking sheet, add your quartered fingerling potatoes and pour about half of your lemon garlic sauce onto them. Season with more salt and pepper and toss to combine until the potatoes are all evenly coated.
- Spread the potatoes out in an even layer across the baking sheet and roast for 20 minutes. Remove from the oven and toss with a spatula. Roast for another 15 minutes
- Remove the potatoes from the oven and toss them in some of the remaining vinaigrette. Start with one tablespoon at a time and stop when you feel that the potatoes are lemony enough. I added 3 tablespoons, and the potatoes were very lemony + saucy that way (which is just how I like it 😉)
- Turn your oven to broil and broil the potatoes for a few more minutes, watching carefully, giving the raw garlic a chance to cook just a little and the potatoes a chance to brown a bit more
- Top with fresh dill and red pepper flakes (optional)
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 2 g
- Sodium: 1 mg
- Fat: 14 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy potato recipes? Check these out: