Lemon potatoes



Find out how simple it is to make these delicious lemon potatoes, a really tasty variation of the classic baked potatoes. This side dish goes very well with many main courses, both meat and fish, such as scallops, or our baked sea bass. These potatoes are characterized by a crunchy crust and hiding a very soft core ... but do you know what makes them so special and unusual? The marinade based on lemon juice and oil, in which the potatoes are left to rest to absorb all the flavor! If you are a citrusy taste lover, you absolutely cannot miss this recipe!

If you love the taste of lemon you might also like these recipes:

Potatoes 2.66 lbs (1.2 kg)
Lemon juice 2
Extra virgin olive oil ⅓ cup (70 g)
Fine salt to taste
Thyme to taste
Rosemary to taste

How to prepare Lemon potatoes

To prepare the lemon potatoes, start by peeling the potatoes 1. Cut them into 8 wedges 2 and gradually transfer them to a bowl with cold water 3. Leave them soaking just long enough to prepare the marinade.

In a bowl, combine the juice of two lemons 4, oil 5 and a pinch of salt 6.

Emulsify with a whisk 7, then drain the potatoes and add them to the bowl. Mix well 8 and leave to absorb the flavor for about 30 minutes. After this time, transfer them to a baking tray, together with their marinade 9.

Add the rosemary 10 and thyme 11. Bake in a preheated conventional oven at 445°F (230°C) for 40 minutes. Then activate the convection mode, lower the temperature to 410°F (210°C) and continue cooking for another 20 minutes. Remove from the oven and serve your lemon potatoes 12.


We recommend eating lemon potatoes right away. Alternatively, you can keep them in the fridge for a day and reheat them before serving.


Do not worry if the potatoes take a long time to cook. Since they are covered by the marinade it is normal for them to struggle to turn golden brown. Slightly adjust the cooking times to your oven, until the potatoes turn golden brown!