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Products Used In This Recipe

Mediterranean Sea Salt Blend

3-Lemon Pepper

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Mediterranean Roasted Red Potatoes
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Recipe courtesy Sandie Jarrett

1- 1/2 pounds Small Red Potatoes
Lemon Zest Grapeseed Oil or Lemon Infused Olive Oil for drizzling
1/4 large Yellow Onion, chopped
2 large cloves Garlic, minced
1 teaspoon Mediterranean Sea Salt Blend, or to taste
1/2 teaspoon 3-Lemon Pepper, or more to taste
1 tablespoon Italian (flat leaf) Parsley, minced

 Preheat the oven to 425°F.  For easy cleanup, line a baking sheet with foil.  Scrub the potatoes to remove dirt from the skins.  Cut each potato in to quarters, lengthwise, then into 3/4 inch pieces.  Transfer the potato pieces into a bowl along with the onion and the garlic.  Drizzle with a tablespoon or two of Lemon Oil to moisten.  Toss to combine. 

Spread potato mixture on a baking sheet in a single layer.  Sprinkle with a little Mediterranean Sea Salt Blend and 3-lemon pepper.  Transfer to hot oven and roast for 30 minutes. Potatoes are done when they are a light golden brown and fork tender.  Taste and adjust seasoning if desired.  Drizzle with a teaspoon or two of lemon oil and sprinkle with minced parsley.

Cook's Notes:

Depending upon the size of the potato pieces, it can take up to an hour for the potatoes to roast. 

If you are roasting something at a lower temperature, you can roast the potatoes in the same oven.  Simply allow 15 - 20 minutes additional cooking time. 

Roasted potatoes hold well in a 200˚F oven for 20 - 30 minutes.

Looking for ways to use up that last spoonful of olive oil, bread dipping oil or gourmet spread?  Our new blog, Dibs and Dabs offers delicious suggestions for making every last dab count!