Why You’ll Love This Recipe
These aren’t your average roasted potatoes. The magic lies in the salted lemon dressing—tangy, savory, and aromatic—which soaks into every crisp-edged bite. Roasted garlic adds depth, capers bring a delightful briny pop, and fresh parsley finishes the dish with brightness. It’s a gourmet-level side dish that’s still easy enough for everyday cooking.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Potatoes:
2 kg Maris Piper (or any roasting-type) potatoes
1 head garlic
2 tablespoons capers, drained and patted dry
8 g fresh parsley, finely chopped
Sunflower or rapeseed oil, as needed
Salt and pepper to taste
For the Salted Lemon:
2 unwaxed lemons
100 ml water
2 teaspoons sea salt
directions
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Boil the Potatoes: Peel and quarter the potatoes. Place them in a pot of cold salted water. Bring to a boil and cook for about 10 minutes, until just tender. Drain and set aside.
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Prepare the Salted Lemon: Juice the lemons and slice the rinds into thin strips. Combine lemon juice, rinds, water, and sea salt in a small saucepan. Simmer covered over medium-low heat for 5–10 minutes until the rinds soften. Add more water if needed.
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Preheat the Oven: Preheat oven to 190°C (375°F). Pour oil into a roasting pan to a depth of 2–3 mm and heat in the oven.
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Roast the Potatoes: Toss the drained potatoes in the hot oil. Season with salt and pepper. Place the head of garlic cut side down in the pan. Roast for 1 hour, turning the potatoes every 20 minutes. Add the capers during the last 15 minutes to crisp up.
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Make the Lemon Dressing: Squeeze the roasted garlic cloves into a bowl. Add 2 tablespoons of the salted lemon mixture and half the chopped parsley. Stir into a chunky paste.
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Assemble the Potatoes: Transfer the roasted potatoes to a serving bowl. Toss with the lemon garlic dressing. Garnish with the remaining parsley and crisped capers. Serve hot.
Servings and timing
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Calories: Approximately 253 kcal per serving
Variations
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Add Spices: Sprinkle cumin, paprika, or sumac on the potatoes before roasting for added depth.
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Use Baby Potatoes: Halved baby potatoes roast beautifully and make for a more rustic presentation.
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Fresh Herbs: Swap parsley for dill, basil, or thyme for a new flavor profile.
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Lemon Alternatives: Use preserved lemon paste or lemon zest if fresh lemons aren’t available.
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Make it Vegan Buttered: Add a touch of vegan butter to the lemon-garlic dressing for added richness.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 10–15 minutes to maintain crispiness. Avoid microwaving, as it may soften the texture. The lemon dressing can be made ahead and stored separately for up to 5 days.
FAQs
What type of potato is best for this recipe?
Maris Piper is ideal due to its fluffiness and ability to crisp up well, but any starchy or roasting variety like Russet or Yukon Gold will work.
Can I use preserved lemons instead of making salted lemon?
Yes, finely chopped preserved lemons can be substituted for a quick and equally flavorful option.
Why add capers?
Capers add a salty, briny element that balances the richness of the roasted garlic and complements the lemon flavor.
Can I make this dish in advance?
Yes, you can roast the potatoes and prepare the dressing ahead of time. Combine them just before serving for the best texture.
Is it okay to skip the garlic?
You can skip it, but the roasted garlic adds depth and creaminess to the lemon dressing that elevates the flavor.
What oil is best for roasting?
Sunflower or rapeseed oil works well due to their high smoke points and neutral flavors, allowing the other ingredients to shine.
Can I make it spicier?
Absolutely. Add a pinch of red pepper flakes or chopped chili to the lemon dressing for a kick.
How do I prevent the potatoes from sticking to the pan?
Make sure the oil is hot before adding the potatoes and turn them gently during roasting.
Are these potatoes good cold?
They’re best hot, but leftovers can be enjoyed at room temperature or added to salads.
Can I use dried parsley?
Fresh parsley is recommended for its brightness, but in a pinch, dried parsley can be used—just reduce the amount.
Conclusion
Crispy Roasted Potatoes with Salted Lemon offer a sophisticated twist on a familiar favorite. With their golden crunch, aromatic garlic, and zesty lemon finish, they’re anything but ordinary. Perfect alongside roasted meats or as a standalone appetizer, this dish brings gourmet flavor to your table with minimal effort. Once you try them, they’ll become a staple in your recipe rotation.
Crispy Roasted Potatoes with Salted Lemon
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Crispy Roasted Potatoes with Salted Lemon are a gourmet twist on the classic roasted potato side dish. Golden, crunchy potatoes are tossed in a zesty salted lemon and roasted garlic dressing, with crispy capers and fresh parsley for a flavorful finish.
Ingredients
2 kg Maris Piper (or any roasting-type) potatoes
1 head garlic
2 tablespoons capers, drained and patted dry
8 g fresh parsley, finely chopped
Sunflower or rapeseed oil, as needed
Salt and pepper, to taste
2 unwaxed lemons
100 ml water
2 teaspoons sea salt
Instructions
- Peel and quarter the potatoes. Place in a pot of cold salted water, bring to a boil, and cook for about 10 minutes until just tender. Drain and set aside.
- Juice the lemons and slice the rinds into thin strips. Combine juice, rinds, water, and sea salt in a small saucepan. Simmer covered over medium-low heat for 5–10 minutes until rinds soften, adding more water if needed. Set aside.
- Preheat oven to 190°C (375°F). Pour oil into a roasting pan to a depth of 2–3 mm and heat in the oven.
- Toss drained potatoes in hot oil, season with salt and pepper, and add the head of garlic cut side down. Roast for 1 hour, turning potatoes every 20 minutes. Add capers during the last 15 minutes to crisp up.
- Squeeze roasted garlic cloves into a bowl. Mix with 2 tablespoons of the salted lemon mixture and half the parsley to form a chunky dressing.
- Transfer potatoes to a serving bowl, toss with the lemon-garlic dressing, and garnish with remaining parsley and crisped capers. Serve hot.
Notes
Add spices like cumin, paprika, or sumac before roasting for extra depth.
Use baby potatoes for a rustic version.
Swap parsley with dill, basil, or thyme.
Preserved lemon paste or lemon zest can replace salted lemon.
Add vegan butter to the dressing for added richness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 253
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
