Best 12 Lemon And Red Onion Roasted Potatoes Recipes

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Are you searching for a side dish that is both flavorful and visually appealing? Look no further! Our article will guide you through the process of creating an exquisite dish of lemon and red onion roasted potatoes. This recipe combines tangy lemons and pungent red onion with tender, crispy potatoes, resulting in a tantalizing symphony of taste and texture. With its vibrant colors and delectable aroma, this dish is sure to be a hit at your next gathering or as a simple yet satisfying meal. So gather your ingredients and prepare to embark on a culinary journey that will leave your taste buds dancing with delight!

Let's cook with our recipes!

LEMON AND RED ONION ROASTED POTATOES



Lemon and Red Onion Roasted Potatoes image

I made these potatoes for my first Christmas dinner and have made them every year since. The lemon and sea salt give them a really nice flavor.

Provided by Ppaperdoll

Categories     Potato

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 6

1 1/2 kg potatoes
6 tablespoons olive oil
3 red onions, cut into wedges
2 lemons, cut into 6 wedges
coarse sea salt
black pepper

Steps:

  • Cut potatoes into equal sized chunks.
  • Parboil and dry with a tea towel.
  • Meanwhile,Heat olive oil in a 400 f oven in a roasting tin until smoking.
  • Add potatoes, onions, and lemons.
  • Season with salt and pepper.
  • Cook 1 hour.
  • Can also be done above Christmas turkey, adjusting cooking time to 1 hour 30 minutes.

Nutrition Facts : Calories 205.3, Fat 8.3, SaturatedFat 1.2, Sodium 10.8, Carbohydrate 31.9, Fiber 4.8, Sugar 2.6, Protein 3.6

LEMON-PARMESAN ROASTED POTATOES



Lemon-Parmesan Roasted Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

1 1/2 pounds baby Yukon gold potatoes, halved
1 1/2 pounds baby red-skinned potatoes, halved
Kosher salt
4 cups cubed day-old sourdough bread (crusts removed)
1/3 cup extra-virgin olive oil
2 cloves garlic, grated
2 teaspoons finely grated lemon zest, plus wedges for serving
Freshly ground pepper
1/4 cup chopped fresh parsley
1/2 cup grated parmesan cheese (about 1 ounce)

Steps:

  • Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.
  • Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.
  • Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.

LEMON-ROASTED POTATOES



Lemon-Roasted Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.

ROASTED RED POTATOES WITH LEMON



Roasted Red Potatoes with Lemon image

Categories     Potato     Breakfast     Brunch     Side     Bake     Lemon     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1 1/2 pounds small red-skinned potatoes (about 12), quartered
3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel

Steps:

  • Preheat oven to 350°F. Place potatoes on large rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper; toss to coat. Roast potatoes until golden brown and tender, stirring occasionally, about 1 hour. Sprinkle with lemon juice and lemon peel; stir. Roast 1 minute longer. Serve warm.

LEMON ROASTED RED POTATOES



Lemon Roasted Red Potatoes image

I like trying out new recipes on my boyfriend, and he's always willing to taste-test. The lemon juice and thyme give these golden potatoes fabulous flavor.-Sally Sue Campbell, Greenville, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 6

2 tablespoons lemon juice
4 teaspoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
1/8 teaspoon pepper
6 small red potatoes (about 3/4 pound), quartered

Steps:

  • Preheat oven to 450°. In a medium bowl, combine lemon juice, oil, thyme, garlic salt and pepper. Add potatoes; toss to coat. Place in a greased 8-in. square baking dish. Bake, uncovered, until potatoes are tender, about 40 minutes, stirring occasionally.

Nutrition Facts : Calories 173 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

LEMON RED POTATOES



Lemon Red Potatoes image

Butter, lemon juice, parsley and chives enhance this simple side dish. I usually prepare these potatoes when I'm having company. Since they cook in the slow cooker, there's plenty of room on the stove for other dishes. -Tara Branham, Austin, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 2h35m

Yield 6 servings.

Number Of Ingredients 7

1-1/2 pounds medium red potatoes
1/4 cup water
1/4 cup butter, melted
3 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 tablespoon minced chives
Salt and pepper to taste

Steps:

  • Cut a strip of peel from around the middle of each potato. Place potatoes and water in a 3-qt. slow cooker. Cover and cook on high until tender, 2-1/2 to 3 hours (do not overcook); drain. , In a small bowl, combine the butter, parsley, lemon juice and chives. Pour over the potatoes and toss to coat. Season with salt and pepper.

Nutrition Facts : Calories 150 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 85mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

LAURA'S LEMON ROASTED POTATOES



Laura's Lemon Roasted Potatoes image

Try this recipe for lemon and dill flavored roasted potatoes that fit perfectly into a Mediterranean or Greek menu.

Provided by Laura

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h5m

Yield 6

Number Of Ingredients 8

¼ cup canola oil
½ cup butter, melted
2 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried dill weed
1 teaspoon salt
1 teaspoon ground black pepper
5 large potatoes, peeled and cubed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
  • Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

Nutrition Facts : Calories 460.6 calories, Carbohydrate 55.2 g, Cholesterol 40.7 mg, Fat 25 g, Fiber 7 g, Protein 6.6 g, SaturatedFat 10.5 g, Sodium 516.5 mg, Sugar 2.5 g

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS



Roasted Potatoes and Onions - Easy and Delicious image

If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done.

Provided by curryfamily2012

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds potatoes, sliced into 1/2-inch-thick pieces
1 onion, halved and each half cut into quarters
½ cup canola oil
½ cup olive oil
4 cloves garlic
1 envelope onion soup mix
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
  • Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 34.3 g, Fat 37 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 4 g, Sodium 424.2 mg, Sugar 3 g

LEMON-BASIL ROASTED POTATOES



Lemon-Basil Roasted Potatoes image

Two of my favorite ingredients, onion and garlic, make lemony herbed potatoes even more delicious. The versatile side dish will complement just about any main course.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 9

2-1/2 pounds small Yukon Gold potatoes, cut into eighths
8 tablespoons olive oil, divided
3 tablespoons lemon juice
1 tablespoon Dijon mustard
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 medium red onion, thinly sliced
1/3 cup chopped fresh basil

Steps:

  • Preheat oven to 450°. In a large bowl, toss potatoes with 2 tablespoons oil. Transfer to a greased 15x10x1-in. baking pan. Bake 22-28 minutes or until tender, stirring occasionally., In a large bowl, whisk lemon juice, mustard, garlic, salt, pepper and remaining oil. Stir in onion and basil. Add roasted potatoes; toss to coat.

Nutrition Facts : Calories 209 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

LEMON & LIME ROASTED RED POTATOES



Lemon & Lime Roasted Red Potatoes image

Whats not to like....roasted potatoes with herbs, garlic, wine, lemon, lime and onions...ummmm Please note: *The AMOUNT of cayenne pepper used is optional.

Provided by Baby Kato

Categories     Potato

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 13

6 large red potatoes, peeled and halved
1 large sweet onion, cut into 2-inch wedges
3 garlic cloves, minced
2 large shallots, thinly sliced
2 teaspoons dried sweet basil leaves
3/4 teaspoon dried coriander
1 1/2 teaspoons coarse sea salt
1/2-1 1/2 teaspoon cayenne pepper
1/4 cup dry white wine
1 large lemon, juice of
1/2 lime, juice of
1 -2 cup water
1/4 cup olive oil

Steps:

  • Peel and halve potates, cut sweet onion into wedges, mince garlic and slice shallots.
  • Mix potatoes, onion, garlic, shallots, dried basil, coriander, sea salt and cayenne pepper together.
  • Mix well and add to glass pan.
  • Juice 1 lemon and 1/2 of a lime, add to water, slowly mix in olive oil.
  • Next add the white wine to the liquid mixture.
  • Pour liquid mixture over potatoes, cover and marinate in fridge for 30 minutes.
  • Bake in a preheated 400 degree oven for 80 minutes.
  • Turn potates frequently while cooking to keep from burning.
  • If potatoes start to dry out too quickly add more water as required.
  • The potatoes are ready when they are fork tender and crispy.

ROASTED POTATOES WITH PRESERVED LEMON, GARLIC, AND CHILES



Roasted Potatoes with Preserved Lemon, Garlic, and Chiles image

Salty, tangy preserved lemon plays two parts here: it's roasted on the same pan as the potatoes, along with garlic, jalapenos, and red onion, and it's used to amp up the parsley-and-mint salad that's sprinkled on just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 10

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/3 cup plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large or 2 small jalapenos, sliced into 1/8-inch rounds (about 1/4 cup), seeds removed if less heat desired
1 tablespoon finely chopped garlic (from 2 to 3 cloves)
1/2 small red onion, thinly sliced (1/2 cup)
1 of Sarah's Preserved Lemons, chopped (1/2 cup)
3/4 cup packed parsley leaves (flat leaf, curly leaf, or a combination)
1/4 cup packed fresh mint leaves
1 teaspoon fresh lemon juice

Steps:

  • Place potatoes in a large pot; cover with water by 2 inches. Bring to a boil, then reduce heat and simmer until just tender when pierced with the tip of a knife, 5 to 6 minutes. Drain and pat dry.
  • Preheat oven to 425 degrees. Toss potatoes with 1/3 cup oil on a rimmed baking sheet, season with salt, and roast, tossing occasionally, until golden brown and crisp, about 40 minutes. Add jalapenos, garlic, onion, and 7 tablespoons preserved lemon. Cook, tossing once, until onion and jalapenos are softened, about 8 minutes. Season with salt.
  • Meanwhile, toss parsley, mint, and lemon juice with remaining 1 teaspoon oil and remaining 1 tablespoon preserved lemon. Season with salt and pepper. Serve potatoes warm or at room temperature, with herb salad sprinkled over top.

LEMON-ROASTED POTATOES



Lemon-Roasted Potatoes image

Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.

Provided by Michael Symon

Categories     Potato     Side     Roast     Easter     Quick & Easy     High Fiber     Lemon     Root Vegetable     Family Reunion     Low Cholesterol     Potluck     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 8

Nonstick vegetable oil spray
4 pounds unpeeled fingerling potatoes in assorted colors (such as red, white, and purple), rinsed, halved lengthwise
1/2 cup olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
6 tablespoons chopped fresh dill
4 teaspoons finely grated lemon peel
24 garlic cloves, sliced

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°. Spray 2 large rimmed baking sheets with nonstick spray. Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.
  • Meanwhile, whisk extra-virgin olive oil, lemon juice, dill, and lemon peel in small bowl to blend for dressing. Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
  • Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.

Tips:

  • Choose the right potatoes: For this recipe, it is best to use small, firm potatoes, such as baby potatoes or fingerling potatoes. These potatoes will hold their shape well during roasting.
  • Cut the potatoes evenly: This will help them cook evenly. If the potatoes are too large, you can cut them into halves or quarters.
  • Toss the potatoes with oil and seasonings: This will help them to brown and crisp during roasting. You can use any type of oil you like, but olive oil or avocado oil are good choices.
  • Roast the potatoes at a high temperature: This will help them to get crispy on the outside while remaining tender on the inside. Aim for a temperature of 425 degrees Fahrenheit (220 degrees Celsius).
  • Don't overcrowd the pan: If you crowd the potatoes in the pan, they will steam instead of roast. Make sure to spread them out in a single layer.
  • Roast the potatoes until they are tender and browned: This will usually take about 20-30 minutes. You can check the potatoes by piercing them with a fork. If the fork goes through easily, the potatoes are done.
  • Serve the potatoes immediately: These potatoes are best served hot and crispy. You can garnish them with fresh herbs, such as parsley or chives, if you like.

Conclusion:

Roasted potatoes are a delicious and versatile side dish that can be served with a variety of meals. The lemon and red onion in this recipe add a bright and flavorful twist to the classic dish. These potatoes are sure to be a hit at your next gathering!

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