Lemon herb roasted potato

Lindsay Mattison

Contributing Writer

I love a good baked potato, but I always find myself loading it up with sour cream and cheese. No matter how resolved I am before the potato goes into the oven, I just can't help myself when it comes out. Then I end up feeling really guilty because those additions are not exactly the vegan potato recipe I was hoping for. In order to prevent myself from loading the potatoes up with dairy, I created the recipe below: a potato that is pre-sliced and roasted with lemon, garlic, and herbs.

The secret ingredient in this recipe is definitely the lemon zest. It adds a delicious pop of flavor to the potatoes. who needs cheese or cream when your potato already has fresh flavors! The herbs and garlic mingle perfectly with that lemony flavor, leaving you feeling light and fresh. Rosemary is my favorite for adding fresh herbaceous flavor but feel free to add thyme, parsley, or oregano if you like. Any herb grown in your garden will be delicious on this potato.

Cooktop Cove

Lemon herb roasted potato

15 minutes

60 minutes

1 hour 15 minutes

1 pound baby potatoes (golden or red)

1/2 cup olive oil

1 1/2 teaspoon granulated garlic

1 tablespoon chopped fresh rosemary

1 lemon, zested

1 tablespoon lemon juice

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Prepare the potatoes by making small slits into the flesh. Place a chopstick on either side of the potato to avoid cutting them all the way through. Place the potatoes in a single layer in a 13x9 roasting pan.

In a small bowl, combine the olive oil, garlic, rosemary, lemon zest, lemon juice, salt, and pepper.

Brush the potatoes with half of the oil mixture, saving the other half of the mixture for basting.

Roast the potatoes for 1 hour, rotating the pan and basting the potatoes with the remaining oil halfway through.

Serve hot.

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