Summer Roast Potatoes Recipe
Summer Roast Potatoes Recipe
Ingredients
- 1 kg potatoes
For the Dressing
- 1 lemon, zest of
- 2 lemons, juice of
- 2 teaspoons dried oregano
- 2 teaspoons chili flakes, adjust to taste
- 1 teaspoon cayenne pepper
- 2 teaspoons raw honey
- 1 cup olive oil
- as needed salt, to taste
- as needed pepper, to taste
Instructions
- 1
Peel the potatoes and cut them into bite-sized chunks.
⏱️ 10 min
- 2
Boil the potato chunks in generously salted water for about 15 minutes or until they are firm but cooked through.
⏱️ 15 min
- 3
Drain the potatoes well and pat them thoroughly dry with a clean kitchen towel or paper towels.
⏱️ 5 min
- 4
In a medium bowl, whisk together the lemon zest, lemon juice, dried oregano, chili flakes, cayenne pepper, raw honey, olive oil, salt, and pepper until well combined.
⏱️ 5 min
- 5
Preheat your oven to 200°C (390°F).
⏱️ 10 min•🌡️ 200
- 6
Spread the boiled and dried potatoes evenly on a large baking tray. Generously coat them with half of the prepared dressing, tossing to ensure all potatoes are covered.
⏱️ 5 min
- 7
Roast the potatoes in the preheated oven, turning them regularly every 10-15 minutes, until they are golden brown and crispy. This will take approximately 30-40 minutes.
⏱️ 40 min•🌡️ 200
- 8
About 10 minutes before the potatoes are finished roasting, remove the tray from the oven and add the remaining dressing, tossing to coat. Return to the oven to finish cooking.
⏱️ 10 min•🌡️ 200
- 9
Serve the summer roast potatoes warm and savor their zesty, flavorful crunch!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Summer Roast Potatoes Recipe
- 1 kg potatoes
For the Dressing
- 1 lemon, zest of
- 2 lemons, juice of
- 2 teaspoons dried oregano
- 2 teaspoons chili flakes, adjust to taste
- 1 teaspoon cayenne pepper
- 2 teaspoons raw honey
- 1 cup olive oil
- as needed salt, to taste
- as needed pepper, to taste
Instructions
- 1
Peel the potatoes and cut them into bite-sized chunks.
⏱️ 10 min - 2
Boil the potato chunks in generously salted water for about 15 minutes or until they are firm but cooked through.
⏱️ 15 min - 3
Drain the potatoes well and pat them thoroughly dry with a clean kitchen towel or paper towels.
⏱️ 5 min - 4
In a medium bowl, whisk together the lemon zest, lemon juice, dried oregano, chili flakes, cayenne pepper, raw honey, olive oil, salt, and pepper until well combined.
⏱️ 5 min - 5
Preheat your oven to 200°C (390°F).
⏱️ 10 min•🌡️ 200 - 6
Spread the boiled and dried potatoes evenly on a large baking tray. Generously coat them with half of the prepared dressing, tossing to ensure all potatoes are covered.
⏱️ 5 min - 7
Roast the potatoes in the preheated oven, turning them regularly every 10-15 minutes, until they are golden brown and crispy. This will take approximately 30-40 minutes.
⏱️ 40 min•🌡️ 200 - 8
About 10 minutes before the potatoes are finished roasting, remove the tray from the oven and add the remaining dressing, tossing to coat. Return to the oven to finish cooking.
⏱️ 10 min•🌡️ 200 - 9
Serve the summer roast potatoes warm and savor their zesty, flavorful crunch!
⏱️ 1 min