Description
These are the best roasted potatoes! They are perfectly seasoned with olive oil, lemon, thyme, oregano, and sumac, making them full of tangy flavor. Our roasted potato recipe is cooked to perfection with a soft inside and delicious, mouth-watering crunch on the outside.
Ingredients
Scale
- 3 lbs Yukon gold potatoes
- 3 tbsp extra virgin olive oil
- 2 tsp oregano
- 2 tsp sumac
- 1/2 tsp salt
- 2 tbsp freshly squeezed lemon juice
Instructions
- Peel the potatoes and cut into 1" chunks or 2" wedges
- Place the potatoes in a large soup pot. Fill the pot with water so they're are covered with two about inches of water. Add 2 tsp of salt to the water. Bring to a boil and let the potatoes cook for 15 minutes
- Preheat the oven to 400F and line one or two large baking sheets with parchment paper
- Drain the potatoes really well and place them on the prepared baking sheets. Add the oil, season with oregano, sumac, salt and lemon juice and toss well so they're well coated
- Bake for 45 minutes to an hour, or until they're golden on the outside and soft and creamy on the inside
Notes
- Making ahead instructions: you can boil the potatoes 1-2 days ahead of time and roast them before serving them.
- Freezing instructions: we don't recommend freezing roasted potatoes, but if If you must freeze them, we recommend you boil them first (steps 1-4 above). You can then place them in freezer-safe containers. When ready to roast we recommend putting them directly from the freezer into the oven for perfectly roasted potatoes. Freeze for up to two months. Take into account that the roasting time will be longer since the potatoes will be frozen when going into the oven.
- Prep Time: 15
- Cook Time: 1 hour
- Category: Sides
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 236
- Sugar: 2
- Sodium: 207
- Fat: 7.2
- Saturated Fat: 1.1
- Unsaturated Fat: 1.3
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4.8
- Protein: 4.7
- Cholesterol: 0