Oven roasted potatoes with lemon are made more delicious with a fresh parsley pistou on top. Flavourful and delicious, try these Lemon Roasted Potatoes with Parsley Pistou tonight!
Roasting potatoes is easier than you think. A little fat, a few spices or herbs, a good vessel to bake them in and an oven that works is all you need for a delicious side! Try them during your next potluck, holiday dinner or Sunday supper.
Best potatoes to use
I’m a big fan of the Yukon Gold (yellow) potatoes or a red potato variety. These potatoes do not go mushy when roasting and hold their shape well.
What is parsley pistou?
Parsley pistou is a French sauce typically made with fresh basil, garlic and olive oil. We changed it up by adding fresh parsley. It’s very similar to a pesto without the nuts.
Once you make a batch it will keep in your refrigerator for a couple days. Try it on any roasted vegetables, grilled meat or fish, even egg dishes.
Other delicious sides you might want to try
- Honey Roasted Carrots
- Brussels Sprouts with Candied Walnuts
- Carrots Au Gratin
- Mushroom Barley Risotto
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans
- 5 cups baby potatoes
- 4 + 2 garlic cloves
- 4 sprigs fresh thyme
- 5 tbsp olive oil
- 1 lemon
- Sea Salt
- Fresh cracked black pepper
- 1 cup parsley pistou
- Preheat oven to 400F.
- Add garlic, potatoes, thyme, 2 tbsp of olive oil, and a good pinch of salt and pepper.
- Cut lemon in half, squeeze over potatoes and add pieces to bowl.
- Toss and pour mixture onto parchment lined baking pan or sheet.
- Roast for 45 minutes to 1 hour until brown turning half way through cooking to ensure even browning.
- To make the Parsley Pistou: Mix one cup of chopped flat leaf parsley, 2 minced garlic cloves, 3 tablespoons olive oil and a pinch of salt.
- When potatoes are cooked remove from pan to a serving dish with garlic and lemon. Top with parsley pistou and serve.