1/4 cup Lemon Juice
2 cups Water
1/4 tsp Kosher Salt
4 Russet Potatoes, peeled and cut into lengthwise wedges

4 cloves Garlic, sliced
1/2 tsp Kosher Salt
2 tbsp Olive Oil
3 - 4 sprigs Thyme, leaves removed from stem
Juice of 2 small Lemons
2 small Lemons, sliced


• In medium bowl, add Lemon Juice, Water, Kosher Salt and Potato wedges. Cover with plastic and refrigerate for at least 2 hours to overnight.

• Preheat oven to 400˚F.

• Drain water from Potatoes. Transfer Potatoes to a 13 x 9 pan.

• Add sliced Garlic, Salt, Olive Oil, Thyme and the juice of 2 Lemons. Toss well.

• Place Lemon slices over the top of the potatoes.

• Bake uncovered for 50 to 60 minutes or until Potatoes can be easily pierced with a knife. Toss halfway through cooking.

• Remove from oven and serve.

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Roasted Lemon Potatoes(Click Image To View Detail)

Category: Side Dishes

Servings: 4

Misfit Level: Beginner

Notes From Betty:

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