These Lemon Salt Roasted Potatoes are PERFECT for summer BBQ’s!
These potatoes originally appeared on Wicked Spatula almost exactly a year ago. After making them a few times recently I decided it was time to update the post and bring it back to life with new photos. I know you’ll love this side just as much as I do! I love roasted potatoes of any kind but they’re not real summery. Summery potatoes consists of potato salad and sometimes that just gets old…(except for my Tri-Color Grilled Potato Salad, I believe I could eat it every day for the rest of my life). But let’s be honest we’re not going to take regular ole’ roasted potatoes to a cookout anytime soon. I would however take these bright and summery lemon salt roasted potatoes to any cookout and be dang proud of them.
They go with practically anything and I’ve found they’re especially delicious with grilled salmon or steak. Alex was afraid that they would be too lemony. Apparently he hated lemon pepper anything growing up and thought these would have that flavor. Not at all. The lemon zest isn’t as strong as lemon juice so you just get this nice lovely lemon flavor along with the creamy potato. Perfection.
I’ve tried making these with regular white potatoes and red potatoes and neither are as good as the golden fingerlings. They really take it to the next level. They’re a little more buttery and smooth than other potato varieties so be sure to look for them.
- 1 lemon, zested
- 1½ tablespoons flaky sea salt
- 2 pounds golden fingerling potatoes, halved lengthwise
- 2 tablespoons extra-virgin olive oil (or you can use your misto to lightly cover each potato!)
- Freshly ground black pepper
- Preheat the oven to 425°.
- Combine lemon zest with sea salt in a small bowl.
- Place potatoes on a large baking sheet and either drizzle with 2 tablespoons olive oil or do what I do and lightly spray each potato with a misto sprayer. Top with fresh black pepper.
- Roast for 30 minutes, then remove from oven and toss with the lemon salt.
- Return to the oven and continue to roast until the potatoes are golden-brown and crispy and easily pierced with a fork.