Lemon and Red Onion Roasted Potatoes

Brighten up your dinner table with Lemon and Red Onion Roasted Potatoes, a vibrant and flavorful side dish that combines crispy Yukon Gold potatoes with the zesty tang of fresh lemon and the subtle sweetness of roasted red onions. Infused with garlic and aromatic rosemary, this easy recipe brings out the best in simple, wholesome ingredients. With just 15 minutes of prep and a golden finish in the oven, these roasted potatoes are perfect for weeknight dinners or as an elegant addition to your holiday spread. Serve them hot and garnish with a sprig of fresh rosemary for a dish that's as beautiful as it is delicious.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 large Red onion
• 1 whole Lemon
• 3 tablespoons Olive oil
• 3 whole Garlic cloves
• 2 sprigs Fresh rosemary
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash the potatoes thoroughly and chop them into 1-inch cubes. Peel the red onion, then cut it into thin wedges.

Step 3

Slice the lemon in half, then cut one half into thin slices. Reserve the other half for juicing later.

Step 4

In a large mixing bowl, combine the cubed potatoes, red onion wedges, and lemon slices.

Step 5

Peel the garlic cloves and lightly smash them using the flat side of a knife. Add them to the bowl.

Step 6

Drizzle the olive oil over the vegetables, then sprinkle with salt, black pepper, and the leaves of one rosemary sprig (remove the leaves from the stem by pulling them downward). Toss everything well to coat evenly.

Step 7

Transfer the mixture to a large baking sheet, spreading it out into an even layer. Make sure the potatoes are in contact with the sheet for better roasting.

Step 8

Roast in the preheated oven for 35-40 minutes, flipping the vegetables halfway through, until the potatoes are golden brown and crispy on the outside and tender on the inside.

Step 9

Remove the tray from the oven and squeeze the juice of the reserved lemon half over the roasted vegetables. Garnish with the remaining rosemary sprig for an extra touch of aroma.

Step 10

Serve hot as a side dish to complement your favorite main entrée.

Nutrition Facts

Serving size	(1175.3g)

Amount per serving	% Daily Value*
Calories	1147.5

Total Fat 43.0g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2431.1mg	0%
Total Carbohydrate 183.0g	0%
Dietary Fiber 17.2g	0%
Total Sugars 14.0g
Protein 21.4g	0%

Vitamin D 0IU	0%
Calcium 195.2mg	0%
Iron 8.3mg	0%
Potassium 4156.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.1%

Protein: 7.1%

Carbs: 60.8%