Potatoes Roasted with Garlic Lemon and Walnuts
Elevate your side dish game with these vibrant Potatoes Roasted with Garlic, Lemon, and Walnuts. This recipe combines golden-brown Yukon Gold potatoes, roasted to crispy perfection and infused with the savory warmth of garlic and a hint of citrusy brightness from fresh lemon zest and juice. Toasted walnuts add a delightful crunch, while a sprinkle of fresh parsley brings a pop of color and herbal freshness. Perfect for weeknight meals or special occasions, this easy-to-make dish is ready in under an hour and pairs beautifully with roasted meats, grilled vegetables, or simply as a standalone vegetarian delight. Packed with texture, flavor, and wholesome ingredients, this roasted potato recipe will quickly become a family favorite!
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Ingredients
- 2 pounds Yukon Gold potatoes
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 0.5 cups Walnuts, roughly chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Step 2
Wash the Yukon Gold potatoes thoroughly and cut them into evenly sized chunks, about 1 to 1.5 inches each.
Step 3
In a large mixing bowl, toss the potato chunks with 2 tablespoons of olive oil, minced garlic, salt, and black pepper until evenly coated.
Step 4
Spread the potatoes in a single layer on the prepared baking sheet. Make sure they are not overcrowded to ensure even roasting.
Step 5
Roast the potatoes in the preheated oven for 35 minutes, flipping them halfway through, until they are golden brown and crispy on the outside and tender inside.
Step 6
While the potatoes are roasting, toast the chopped walnuts in a small skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and slightly browned. Remove from heat and set aside.
Step 7
Once the potatoes finish roasting, transfer them to a large serving bowl. Drizzle the remaining 1 tablespoon of olive oil, lemon juice, and lemon zest over the top, tossing gently to combine.
Step 8
Sprinkle the toasted walnuts and chopped parsley over the potatoes, tossing lightly to distribute the toppings evenly.
Step 9
Taste and adjust seasoning with additional salt or pepper if needed. Serve warm as a side dish and enjoy!
Nutrition Facts
| Serving size | (1071.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1480.5 |
| Total Fat 83.6g | 0% |
| Saturated Fat 10.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2429.2mg | 0% |
| Total Carbohydrate 176.4g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 9.1g | |
| Protein 28.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 238.3mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 4233.3mg | 0% |
Source of Calories