This lemon roast potato recipe is just delicious! You can serve these as a side with most meals, and they make a great dollar-saving tummy filler.

They’re just as good alongside a hearty winter soup or roast, as they are with a summer BBQ and salad. These potatoes go well with almost anything really, but especially with lemon lentil soup…

You can easily double the recipe, and you may need to, because they’re quite morish!

Lemon roast potato


5 large potatoes, peeled and cut into roughly 2cm cubes

2 Tbsp olive oil

25g butter, melted

2 Tbsp lemon juice

3 cloves garlic, minced

1 tsp salt

Freshly ground black pepper, to taste

Rosemary sprigs to garnish


Preheat the oven to 210°C (gas ovens) or 200°C (electric ovens) on fan bake if available.

In a large bowl, mix together the oil, melted butter, lemon juice, garlic and salt and pepper.

Add the cubed potatoes and mix well to coat all the pieces.

Spread the potato mix in a single layer in a large flat oven tray or dish.

Bake until brown and crispy – this will take 30-45 minutes depending on your oven and how well crisped you like your potatoes. Turn the potatoes every 10 minutes while cooking to prevent them sticking to the pan and to ensure even cooking.

Garnish with chopped rosemary.

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Robert Glensor is the founder of the Paraoa Bakehouse- the home of Purebread organic breads and Gluten Free Goodies. With a love of good bread and a passion for all things organic and sustainable, Robert writes about all manner of issues to do with living green.

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must try these sounds yum

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