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5 from 1 vote

Lemon Roasted Potatoes with Parsley Pistou

Course: dinner, sides, vegetables
Servings: 6
Author: Wanda Baker


  • 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.