Prep Time: 15 minutes
Cook Time: 60 minutes or less
I still have plenty of lemons to use! Many of the lemon recipes you find are delicious desserts. Since I do have moderate sweet tooth, I enjoy a scrumptious dessert here and there. However, sometimes it’s nice to indulge in a well-seasoned side dish with your meal. I like experimenting with different light salads or veggie-based soups for my main meal. Occasionally I’ll include a side dish with the main course. Here is a quick and easy lemon potato recipe that your whole family will love. I have eaten this dish plenty of times without the lemons; but its’ distinct flavor will make it even better!
These lemon potatoes do not take long to prepare. If you use miniature potatoes for this recipe, then preparation will only take a few minutes. You can roast them whole or halved. (I prefer halves or quarters so that the flavor goes all the way through.) If you decide to use medium potatoes, then prep may take a little longer. Try these out and let me know how you like them!
o 1/4 cup olive oil
o 1/2 teaspoon oregano
o 1/4 teaspoon cayenne pepper (regular pepper if you don’t like a lot spice)
o 2 tablespoons of fresh horseradish seasoning
o 2 tablespoons of fresh fennel seasoning
o fresh juice squeezed from 2 medium-sized lemons
o 1 1/2 pounds small potatoes, halved / or medium potatoes, cubed
1. Preheat oven to 350F.
2. Heat olive oil in a large casserole dish in the oven. Add in your freshly squeezed lemon juice, oregano, pepper, fennel, and horseradish. Place the cubed or quartered potatoes in the dish, and toss to coat seasoned mixture.
3. Cover potato blend and bake in a preheated oven for 1 hour, or until potatoes are tender.
Since this makes 4 servings, it is an excellent vegan side dish for the whole family. Enjoy!
*Image courtesy Flickr creative commons.