Lemon-Basil Roasted Potatoes
Bright, herby, and irresistibly crisp—this side dish is sunshine in a skillet.
Ingredients
- 2½ lbs small Yukon Gold potatoes, halved or quartered
- 3 tbsp olive oil, divided
- 3 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 3 garlic cloves, minced
- ¾ tsp kosher salt
- ½ tsp black pepper
- ½ red onion, thinly sliced
- ⅓ cup fresh basil, chopped
- Optional: lemon zest or a sprinkle of Parmesan for serving
Instructions
- Preheat oven to 450°F. Toss potatoes with 2 tbsp olive oil and spread on a greased baking sheet.
- Roast for 25–30 minutes, stirring once, until golden and tender.
- Meanwhile, whisk lemon juice, mustard, garlic, salt, pepper, and remaining oil in a bowl. Stir in onion and basil.
- Toss warm potatoes with the lemon-basil mixture. Garnish with zest or cheese if desired.
Farm Notes
- Great with grilled veggies or your favorite grilled protein.
- Can be served warm or chilled for picnics and market tastings.
